Loaded baked sweet potatoes with a garlic herb hummus sauce and tomato feta salsa
Turn hummus into a sauce for these hearty and loaded baked sweet potatoes.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 1 15-ounce can chickpeas, rinsed and drained
- 3 tablespoons olive oil
Hummus
- 1 cup hummus
- Juice and zest of 1/2 a lemon
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1 teaspoon sumac
- 1-2 cloves garlic, minced, optional
- 2 tablespoons chopped dill
- Salt and ground black pepper
Tomato Feta Salsa
- 1/2 cup cherry tomatoes, cut in half
- 1/4 cup chopped parsley
- 3 tablespoons finely chopped green onions
- Juice and zest of 1/2 a lemon
- 2 tablespoons olive oil
- 1/4 cup crumbled feta cheese
- Salt and ground black pepper
Directions
Sweet Potatoes
- Preheat oven to 400° F and line two large baking sheets with parchment paper.
- Rinse and scrub potatoes, and rub with one tablespoon of olive oil and salt.
- Place on the baking tray and bake until tender, about one hour.
- While the sweet potatoes are cooking, toss chickpeas with the remaining olive oil and spices and place them on the baking sheet.
- Roast in the oven for 15 to 20 minutes until golden brown. Remove and set aside.
Hummus
- Prepare your sauce by adding the hummus, lemon juice and zest, spices, chili flakes, garlic, and dill to a mixing bowl and whisk to combine, adding a touch of water or to thin so it’s pourable.
- Taste and adjust seasonings as needed.
Tomato Feta Salsa
- Prepare the parsley-tomato topping by tossing tomato, parsley, and green onions with lemon juice, olive oil, and feta and set aside to marinate.
Serve
- For serving, cut open each sweet potato and squeeze the sides slightly. Then top each sweet potato with the garlic herb sauce, and garnish with the parsley-tomato salad and chickpeas. Enjoy!
