Spicy Hommus & Sweet Potato Tarts

Makes 12 mini tarts

Ingredients:

• Chris’ Traditional Hommus Dip

• 1 cup of leftover mashed sweet potato (or roast 1 large sweet potato in the oven, whole, for 60-90 mins. Peel, and mash).

• 12 pre-made mini tart cases

• 1 large brown onion, finely sliced

• 3 red chillies, finely sliced.

• A pinch of mixed spice (optional)

Method:

1. In a non-stick fry pan, fry the sliced onion in a little olive oil until caramelised.

2. Stir a pinch of mixed spice through your mashed sweet potato and, using a teaspoon, half fill your mini tart cases with the potato mash.

3. Top the potato mash with a dollop of Hommus Dip.

4. Carefully place a few sliced on onion curled up to a side of the tart.

5. Sprinkle with chilli slices (as much or as little as you like), and serve!

6. Can be served warm or cold.

Recipes by Natalie Zee / Healthy Natty for Chris’ Dips.