Please know that we personally read and reply to all Pumpernickel&Rye emails, which means that you aren’t receiving a response from an auto-responder. This also means that keeping on top of email can take some time. In an effort to make email as effective as possible, please read the following:

Do you have a recipe question? Please leave questions as a comment on the recipe post it relates to. It often takes us a while to respond back via email, however we do attempt to respond to questions on posts within a few days. This also helps other readers who may have similar questions.

Is this a question about the site or a general baking question? Please submit the question via the form below, we’ll be building out an FAQ page soon.

Contact details

Instagram: @pumpernickelandryeofficial

Stay social

Privacy Policy
Terms of Use

Roasted Sweet Potatoes & Chick Peas over Parsley Hummus

Roasted Sweet Potatoes & Chick Peas over Parsley Hummus
Christopher Mohs

If you are looking for wonderful vegetarian alternatives or just want to jazz up your side dish than this recipe may be perfect.  It’s incredibly easy to make and so delicious with the cool parsley infused hummus as a bed for the wonderfully warm roasted sweet potatoes. Here’s how to make it.


1 Sweet Potato Peeled and Diced
1/4 tsp Salt
1/4 tsp Pepper
2 tbsp Olive Oil

For the Hummus
3 tbsp Chopped Fresh Parsley
1 can Chick Peas (Strained)
1 tbsp Olive Oil
Salt & Pepper to Taste


Preheat the oven to 350 degrees F.  Place diced sweet potato into a plastic storage bag along with salt, pepper and olive oil.  Toss together and spread out on a parchment lined baking sheet. Roast in the oven for 30-45 minutes or until golden brown and fork tender.

While the sweet potatoes are roasting. In a food processor combine the chickpeas, olive oil, salt and pepper to taste and 2 tbsp fresh parsley. Process together until a course texture is achieved. You can also use a food mill for an extra course texture.

To plate, place a 1/4 cup of the hummus and gently spread out to create a bed, place a scoop of the roasted sweet potatoes on top and garnish with the remaining fresh parsley.