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Hummus Stuffed Sweet Potatoes

  • Simple
  • 0:50 m
  • 15 ingredients

Get Stuffed - our new series where we show you the best loaded potato combinations you’ve ever laid eyes on. Kicking off with a belter is our Hummus Loaded Sweet Potato, topped off with a spicy herby Zhoug. The star of this combo has to be the fragrant, fiery Zhoug. Herby freshness, zippy citrus and a kick of heat from the green chilli, this middle-eastern spicy sauce is the perfect contrast to the velvety hummus. This truly is a level up on lunch - check out the recipe below.

Serves: 2

Ingredients

For the Sweet potatoes

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • salt

For the Roasted Chickpeas

  • 1 x 400g can chickpeas
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • ½ tsp salt

For the Hummus

  • 1 x 400g can chickpeas
  • 60g tahini
  • 2 tbsp olive oil
  • ½ lemon (juiced)
  • 50ml water
  • ½ tsp ground cumin
  • salt and pepper to taste

For the Green Chilli Zoug

  • 2 green chillis
  • 30g coriander
  • 15g parsley
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 clove of garlic
  • 1 lemon - zest and juiced
  • 125ml olive oil

Before you start

Oven at 200C | 2 baking trays lined with baking paper | Blender

Step 1

Roast the potatoes

  • Use a fork to pierce the sweet potatoes and place on the baking tray
  • Drizzle the olive oil over the sweet potatoes and season with salt
  • Rub it into the skins then roast for 40-45 minutes until soft and tender

Ingredients

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • salt

Step 2

Roast the chickpeas

  • Drain the chickpeas and place 1 can of the chickpeas on the other baking tray
  • Drizzle over the olive oil, paprika, chilli flakes and salt
  • Roast for 20 minutes until crispy

Ingredients

  • 1 x 400g can chickpeas
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • ½ tsp salt

Step 3

Make the hummus

  • Juice the lemon
  • Place the remaining chickpeas in a blender with the tahini, olive oil, cumin and lemon juice
  • Blend until smooth, taste to season with salt and pepper

Ingredients

  • 1 x 400g can chickpeas
  • 60g tahini
  • 2 tbsp olive oil
  • ½ lemon (juiced)
  • 50ml water
  • ½ tsp ground cumin
  • salt and pepper to taste

Step 4

Make the Zoug

  • You can make this using a food processor or chop by hand
  • Deseed and thinly slice the green chillis
  • Roughly chop the coriander and parsley
  • Zest and juice the lemon
  • Grate the garlic clove
  • Place the chillies and herbs in a bowl with the ground cumin, ground coriander, garlic, lemon and olive oil and mix

Ingredients

  • 2 green chillis
  • 30g coriander
  • 15g parsley
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 clove of garlic
  • 1 lemon - zest and juiced
  • 125ml olive oil

Step 5

Finish and serve

  • Divide the potatoes between two plates and slice them open
  • Top with the hummus, crispy chickpeas and spoon over the zoug to serve