HUMMUS, SWEET POTATO WITH ROASTED CHICKPEAS [VEGAN, GLUTEN-FREE]

By seamline

Dairy FreeGluten-free RecipesGrain Free RecipesHigh ProteinVeganWheat Free

Ingredients

• 1 sweet potato
• 1 15-ounce can chickpeas
• 2 garlic cloves
• 3 tablespoons olive oil
• 1/2 teaspoon cajun seasoning
• 1/4 teaspoon cayenne
• 1/4 teaspoon garlic powder
• 1 tablespoon tahini
• Juice from 1/2 lemon
• 1 cup kale, stems removed
• Roasted chickpeas, for topping

Details

Servings 4
Adapted from onegreenplanet.org

Preparation

Step 1

1. Remove skin from sweet potato and then chop into bite-sized pieces; place into pot of water and bring to a boil. Boil until potatoes become soft.
2. While potatoes are cooking, heat 1 tablespoon olive oil in a skillet over stovetop and cook kale; once cooked, remove from stove and set aside.
3. Once potatoes are cooked, place in a food processor and pulse; add chickpeas, garlic, olive oil, cajun, cayenne, garlic powder and pulse until combined.
4. Last, add tahini and lemon juice and pulse.
5. Remove from food processor and stir in kale.
6. Top with roasted chickpeas and drizzle with extra olive oil.
7. Serve with your favorite pita chips or bread and enjoy!