Between the avocado hummus AND sweet potato toast, this recipe is a two-in-one of goodness. It makes for a brilliant snack or appetiser, and I will definitely be serving it next time I’m hosting friends for dinner. This recipe is so simple you’ll be surprised by all the flavours! A very nourishing dish, sure to impress your friends ????
Avocado Hummus on Sweet Potato Toast
A two-in-one recipe of avocado hummus served on sweet potato toast. A simple, yet flavorful and nourishing dish perfect for snacks or appetizers.
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Equipment
Ingredients
Sweet Potato Toast
- 1 large sweet potato
- 2 tbsp (30 ml ) olive oil
- 1 dash sea salt flakes
Avocado Dip
- 1 (1 large) avocado
- ½ cup (82 g) chickpeas - cooked
- ⅓ cup (81 ml) lemon juice
- ¼ tsp (0.25 tsp) sea salt flakes
- 1 tsp ground cumin
- 1 small garlic cloves - peeled
- 1 tbsp (15 g ) tahini
Toppings
- 10 cherry tomatoes - diced
- 2 tbsp (14 6) red onion - finely chopped
- 1 tsp (5 ml) olive oil
- 3 tbsp (12 g) fresh parsley finely chopped - chopped
- ½ tsp (0.5 tsp) red chili flakes
Instructions
- Preheat the oven to 200°C (390°F).
- Cut the sweet potatoes into 1cm thick slices. On a large baking tray, lined with baking paper, spread the sweet potatoes. Rub both sides with the 2 tbsp of olive oil and a dash of salt. Bake for 30 minutes, flipping halfway.
- While the sweet potatoes are baking, prepare the avocado dip. Add the avocado, chickpeas, lemon juice, salt, cumin, garlic, and tahini to a food processor. Process the mixture until it becomes smooth. Keep in the fridge until ready to serve.
- In a separate bowl, combine the diced cherry tomatoes, finely chopped red onions, parsley, chili flakes, and olive oil.
- Once the sweet potato slices are done, top them with the smooth avocado hummus, followed by the chopped tomato mix. Enjoy!
