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Loaded baked sweet potatoes with a garlic herb hummus sauce and tomato feta salsa

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 

  1. Preheat oven to 400° F and line two large baking sheets with parchment paper.
  2. Rinse and scrub potatoes, and rub with one tablespoon of olive oil and salt.  
  3. Place on the baking tray and bake until tender, about one hour.  
  4. While the sweet potatoes are cooking, toss chickpeas with the remaining olive oil and spices and place them on the baking sheet.  
  5. Roast in the oven for 15 to 20 minutes until golden brown.  Remove and set aside.

Hummus

  1. 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. 
  2. Taste and adjust seasonings as needed. 

Tomato Feta Salsa

  1. 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 

  1. 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! 

 

 

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