Purple sweet potatoes serve as the foundation for this inventive take on classic hummus, producing a bright, colorful spread that is both tasty and nourishing. Spread it over toast and garnish with your preferred toppings for a tasty light lunch or snack.
Ingredients: 2 medium-sized purple sweet potatoes, peeled and diced. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. 4 slices of your favorite bread gluten-free if needed. Toppings of your choice e.g., avocado slices, cherry tomatoes, microgreens. Extra olive oil for drizzling optional.
Instructions: Put the purple sweet potatoes that have been diced into a pot and add enough water to cover them. It will take about 15 to 20 minutes of cooking after you bring it to a boil. After the sweet potatoes are cooked, drain them and put them in a food processor. Olive oil, lemon juice, cumin, paprika, salt, and pepper should all be put into the food processor along with the minced garlic. If you need to, scrape down the sides of the bowl as you blend to make the mixture smooth and creamy. To get the right consistency, you can add a little water if the hummus is too thick. Put the bread slices in the toaster until they are crisp and golden brown. Put a lot of the purple sweet potato hummus on each piece of toast. Add your favorite things on top, like cherry tomatoes, microgreens, and slices of avocado. You can add a little extra olive oil if you want. Enjoy your Chickpea-Free Purple Sweet Potato Hummus Toast right away!
Prep Time: 15 minutes
Cook Time: 20 minutes
Millis Chorus