Not exact matches
I
used to always eat my
sweet potatoes with beans or
hummus but once I tried a
sweet version that's now my go - to.
Harissa
Sweet Potato Hummus Recipe 1 medium sweet potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4 cup sesame seeds or tahini 1/4 cup fresh Meyer lemon juice 1/4 cup olive oil 1 to 2 tablespoons harissa hot sauce (I used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground
Potato Hummus Recipe 1 medium
sweet potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4 cup sesame seeds or tahini 1/4 cup fresh Meyer lemon juice 1/4 cup olive oil 1 to 2 tablespoons harissa hot sauce (I used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground
potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4 cup sesame seeds or tahini 1/4 cup fresh Meyer lemon juice 1/4 cup olive oil 1 to 2 tablespoons harissa hot sauce (I
used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground cumin
And because I love the
sweet and spicy combo of
sweet potato and some heat so I decided to
use Sabra's Supremely Spicy
Hummus to give the
sweet soup some supreme heat!
Serving suggestions • Over a vegetable salad with a balsamic vinaigrette • Romaine leaves,
hummus, avocado and extra mustard • Inside a baked
sweet potato with steamed kale • With coleslaw, crackers, and cut up vegetables • Make a sandwich
using my healthiest bread ever, with a side salad
The mince mix is also very versatile; you could have some on top of the
hummus bowl and then
use the leftovers stirred through zucchini noodles, on top of a baked
sweet potato, underneath some poached eggs, etc..