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.