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Mediterranean Baked Sweet Potatoes
Source
Prep Time5 min |
Cook Time40 min |
Total Time45 min |
Ingredients
| 4 | medium | sweet potatoes* (~140 g each) |
| 1 | 15- ounce (425 g) can chickpeas rinsed and drained | |
| 1⁄2 | Tbsp | olive oil |
| 1⁄2 | tsp | each cumin coriander, cinnamon, smoked (or regular) paprika |
| sea salt optional: Pinch of - or lemon juice | ||
| 1⁄4 | cup | (60 g) hummus (or tahini) |
| 1⁄2 | lemon juice of - (~1 Tbsp) | |
| 3⁄4-1 | tsp | dried dill (or sub 2-3 tsp fresh) |
| 3 | cloves | garlic minced (1 1/2 Tbsp or 9 g) |
| Water or unsweetened almond milk to thin | ||
| optional: Sea salt to taste (I didn’t need any) | ||
| 1⁄4 | cup | (45 g) cherry tomatoes diced |
| 2 | Tbsp | (30 ml) lemon juice |
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