Hummus Stuffed Sweet Potatoes
- Simple
- 0:50 m
- 15 ingredients
Get Stuffed - our new series where we show you the best loaded potato combinations you’ve ever laid eyes on. Kicking off with a belter is our Hummus Loaded Sweet Potato, topped off with a spicy herby Zhoug. The star of this combo has to be the fragrant, fiery Zhoug. Herby freshness, zippy citrus and a kick of heat from the green chilli, this middle-eastern spicy sauce is the perfect contrast to the velvety hummus. This truly is a level up on lunch - check out the recipe below.
Serves: 2
Ingredients
For the Sweet potatoes
- 4 sweet potatoes
- 2 tbsp olive oil
- salt
For the Roasted Chickpeas
- 1 x 400g can chickpeas
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp chilli flakes
- ½ tsp salt
For the Hummus
- 1 x 400g can chickpeas
- 60g tahini
- 2 tbsp olive oil
- ½ lemon (juiced)
- 50ml water
- ½ tsp ground cumin
- salt and pepper to taste
For the Green Chilli Zoug
- 2 green chillis
- 30g coriander
- 15g parsley
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 clove of garlic
- 1 lemon - zest and juiced
- 125ml olive oil
Before you start
Oven at 200C | 2 baking trays lined with baking paper | Blender
Step 1
Roast the potatoes
- Use a fork to pierce the sweet potatoes and place on the baking tray
- Drizzle the olive oil over the sweet potatoes and season with salt
- Rub it into the skins then roast for 40-45 minutes until soft and tender
Ingredients
- 4 sweet potatoes
- 2 tbsp olive oil
- salt
Step 2
Roast the chickpeas
- Drain the chickpeas and place 1 can of the chickpeas on the other baking tray
- Drizzle over the olive oil, paprika, chilli flakes and salt
- Roast for 20 minutes until crispy
Ingredients
- 1 x 400g can chickpeas
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp chilli flakes
- ½ tsp salt
Step 3
Make the hummus
- Juice the lemon
- Place the remaining chickpeas in a blender with the tahini, olive oil, cumin and lemon juice
- Blend until smooth, taste to season with salt and pepper
Ingredients
- 1 x 400g can chickpeas
- 60g tahini
- 2 tbsp olive oil
- ½ lemon (juiced)
- 50ml water
- ½ tsp ground cumin
- salt and pepper to taste
Step 4
Make the Zoug
- You can make this using a food processor or chop by hand
- Deseed and thinly slice the green chillis
- Roughly chop the coriander and parsley
- Zest and juice the lemon
- Grate the garlic clove
- Place the chillies and herbs in a bowl with the ground cumin, ground coriander, garlic, lemon and olive oil and mix
Ingredients
- 2 green chillis
- 30g coriander
- 15g parsley
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 clove of garlic
- 1 lemon - zest and juiced
- 125ml olive oil
Step 5
Finish and serve
- Divide the potatoes between two plates and slice them open
- Top with the hummus, crispy chickpeas and spoon over the zoug to serve