Roasted Sweet Potato with Pink Hummus
Comforting sweet potato slices make the perfect snack or side dish. They are colorful, tasty and fresh and make you smile inside out.
VANELJA’S ROASTED SWEET POTATO SLICES WITH PINK HUMMUS & AVO
2 sweet potatoes, peeled
Preheat the oven to 200 Celsius / 400 fahrenheit degrees. Slice the sweet potatoes into half inch slices. Spread the slices onto a baking tray covered with baking paper. Pour on some olive oil & sprinkle o salt and black pepper. Bake for 15-20 minutes, until the sweet potatoes feel tender. Take out from the oven. Let cool slightly. Spread on some pink hummus and top with avocado slices and microgreens or herbs + finger salt. Serve & enjoy right away!
1 or a half small beet, peeled & steamed or roasted
2 cups canned chickpeas, drained
(save about ½ cup aquafaba/liquid from the chickpeas)
2 tbsp tahini
juices from half lime
5 tbsp olive oil
2 garlic cloves
pinch of salt
ground black pepper
Blend the beets and chickpeas together in a blender or food processor until slightly combined. Add the rest of the ingredients. Blend. Add some aquafaba so that you get a smooth consistency.