Hummus Stuffed Sweet Potato

Hummus Stuffed Sweet Potatoes combine the natural sweetness of baked sweet potatoes with the rich, creamy texture of homemade hummus. This wholesome dish is seasoned with smoky paprika, cumin, and fresh parsley, creating a flavorful and nutrient-packed meal or snack.

For a Serving Size of Two:

Ingredients:

• 2 medium-sized sweet potatoes
• 4 tablespoons homemade hummus
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

For Hummus (Makes upto 1 big cup, can be stored:)

• 60 grams cooked chickpeas
• 2 tablespoons tahini
• 1 teaspoon olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cumin
• Salt to taste
• Water, as needed (about 1-2 tablespoons for consistency)

Procedure:

• In a food processor or blender, add the cooked chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt.
• Blend the mixture until smooth, adding water 1 tablespoon at a time to achieve your desired consistency.
• Taste the hummus and adjust the seasoning with more lemon juice, salt, or cumin if needed.
• Use the prepared hummus immediately or store in an airtight container in the refrigerator for up to a week.
• Preheat your oven to 200°C (400°F). Wash the sweet potatoes well and prick them a few times with a fork. Rub with olive oil and sprinkle with salt and pepper.
• Place the sweet potatoes on a baking sheet and bake for about 40-50 minutes or until they are tender when pierced with a fork.
• While the sweet potatoes are baking, prepare the homemade hummus.
• Once the sweet potatoes are done, cut them open lengthwise, being careful not to cut all the way through.
• Stuff each sweet potato with 2 tablespoons of hummus. Sprinkle smoked paprika and ground cumin on top and garnish with fresh parsley.
  Serve warm.

Nutritional Benefits: 

Nutritional Information:

• Calories: 300 kcal
• Protein: 8.2 g
• Carbohydrates: 49.5 g
• Fat: 8.9 g