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Hummus-Chickpea Loaded Sweet Potato Rounds
Ingredients
For the roasted chickpeas:
1 cup canned or cooked chickpeas, drained and washed
1 tsp garlic-parsley spice
1 tsp paprika
½ tsp salt
For the sweet potato rounds:
2 organic sweet potatoes, cut into ½ inch thick
1 tbsp olive oil, or oil spray
Salt and pepper to sprinkle
½ cup homemade hummus
5 cherry tomatoes, diced
¼ red onion, diced small
2 tbsp parsley, chopped
I absolutely love sweet potatoes in any shape or form. It is one of the healthiest, low glycemic index, affordable, year-round available, carbs we can easily add to our diet. I love buying the organic ones since they are much sweeter and much more colorful than the regular kind. These little roasted rounds are a perfect replacement for the bread we all love. They go so amazing with hummus spread and crunchy toasted chickpeas on top. I ate 3 of these with a salad on the side and I felt so full and satiated. These potato rounds would we amazing for a party or a big crowd, since they are best served as a room-temperature. Easy to put together, healthy, and delicious.
Instructions
Preheat your oven to 400
1). Place the cut potatoes on a parchment-lined baking sheet. Spray or drizzle some olive oil to coat, sprinkle some salt and pepper, and bake for about 30-40 minutes until fork tender. (you may flip once halfway through). Remove from the oven and let cool to room temperature.
2). Heat up a nonstick skillet with olive oil and add the drained chickpeas. Add the spices and mix. Toast them until crunchy for about 10 minutes or so. Turn off the heat and let cool. (This can be made in the oven as well, bake with the sweet potatoes for about 20 minutes or so ).
3). To arrange: Place the roasted sweet potatoes on a serving platter. Spread about 3/4 tbsp hummus on each one, depending on how wide they are. Sprinkle the diced tomatoes, red onion, roasted chickpeas, a touch of olive oil, and parsley. Enjoy with a lemony salad on the side and you'll have an amazing brunch.
