Hummus Stuffed Sweet Potatoes
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
Ingredients
For the Sweet potatoes
<item-todo-done>4 sweet potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt<item-todo-done>
For the Roasted Chickpeas
<item-todo-done>1 x 400g can chickpeas<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 tsp paprika<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>
For the Hummus
<item-todo-done>1 x 400g can chickpeas<item-todo-done><item-todo-done>60g tahini<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>½ lemon (juiced)<item-todo-done><item-todo-done>50ml water<item-todo-done><item-todo-done>½ tsp ground cumin<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Green Chilli Zoug
<item-todo-done>2 green chillis<item-todo-done><item-todo-done>30g coriander<item-todo-done><item-todo-done>15g parsley<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>½ tsp ground coriander<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>1 lemon - zest and juiced<item-todo-done><item-todo-done>125ml olive oil<item-todo-done>
Before you start
Oven at 200C | 2 baking trays lined with baking paper | Blender
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
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
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
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
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