Toasted Sweet Potato with Beet Hummus
Valentine’s Day is right around the corner, and with that I wanted to add a little touch of pink into our appetizers. Introducing an easy, comforting and flavourful finger food!
Incorporating a new fad of toasting sweet potato rounds with some protein packed hummus allows for a satisfying treat for you and your loved ones.
This colourful hummus recipe makes a big batch so there will be a ton left over to store in the fridge for later. Whether you are spending the day with your special someone, gal pals or a nice night in with yourself, give these a try and be blown away!
Toasted Sweet Potato with Beet Hummus
Servings: 20 rounds
Ingredients
- 1 small sweet potato
- 2 small beets
- 1 540 ml can chickpeas drained and rinsed
- 1/4 cup water
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- Fresh basil
Instructions
- Preheat oven to 400 degrees Fahrenheit and wrap the beets individually in tin foil.
- Place the beets on a baking sheet and cook for 45-50 minutes or until tender.
- Once cooked through, allow the beets to cool for 10 minutes and then unwrap from tin foil and peel off the skins.
- In a food processor, combine the chickpeas, water, tahini, lemon juice, garlic and salt on low speed. Puree until everything is well incorporated.
- Chop the beets into chunks and add to the food processor. Mix on low speed until the beautiful pink colour is evenly throughout the hummus.
- Slice the sweet potato in 1/4 inch-thick rounds and place in the toaster. Toast for 5-7 minutes or until they begin to crisp and brown.
- To assemble, spread an even layer of hummus on the toasted sweet potato round, top with a small leaf of fresh basil and enjoy!
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[…] mix it up a bit for the appetizers. This Toasted Sweet Potato with Beet Hummus sounds just about right! The hummus can be made a few days in advance to save you some time day-of. […]