Avocado Hummus on Sweet Potato Toast
Serves
10
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
1 large sweet potato
2 tbsp extra virgin olive oil
1 pinch salt
For the avocado hummus:
1 large ripe avocado
2.8 oz (80 g) canned chickpeas
4 fl oz (120 ml) lemon juice
1 tbsp tahini
1 small clove garlic
1 tsp ground cumin
¼ tsp salt
1 large ripe avocado
2.8 oz (80 g) canned chickpeas
4 fl oz (120 ml) lemon juice
1 tbsp tahini
1 small clove garlic
1 tsp ground cumin
¼ tsp salt
Nutrition
(Per Serving)
Calories
103
Fats
7 g
Protein
2 g
Carbs
8 g
Instructions
- Preheat the oven to 390°F (200°C).
- Slice the sweet potato into ½ in (1 cm) thick slices. Place on a baking sheet and drizzle with olive oil and salt. Bake in the hot oven for 30 minutes.
- Meanwhile, make the avocado hummus by adding the avocado, chickpeas, lemon juice, tahini, garlic, cumin, and salt into a food processor. Blend the mixture until smooth.
- Combine the diced cherry tomatoes, red onion, and olive oil in a bowl.
- When ready to serve, top the sweet potato slices with the avocado hummus and tomato mixture, then garnish with parsley and red pepper flakes.