Easy Weeknight Dinners // Un-Recipe No. 20:
Hummus Stuffed Sweet Potato With Roasted Chickpeas
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This stuffed sweet potato is loaded with creamy hummus and piled high with crunchy, roasted garbanzo beans. Mix up the flavors in your hummus for endless possibilities. Pin this post.
Read this post on how to make easy, five-ingredient hummus and five fun ways to mix it up.
2. Roast Some Chickpeas: You can either roast chickpeas in the oven for 30-40 minutes at 425 degrees (and share the oven with your sweet potato), or roast them on the stovetop. I prefer the stovetop method because they tend to get crispier.
For stovetop roasted chickpeas, heat a small amount of vegetable oil in a frying pan over medium-low heat. Add half a can of rinsed garbanzo beans to the pan with a little salt and a tsp. each of paprika and black pepper. Stir until the chickpeas are coated in the herby-oil mixture and let them simmer on the pan for 15 minutes or so over low heat, stirring occasionally to avoid burning. Keeping the chickpeas on low heat will prevent over-cooking while allowing a nice golden crust to form.
3. Toast Some Walnuts: Bake the walnuts on a cookie sheet for about 10 minutes in a 200 degree oven. If you want to multitask and toast the walnuts in the same oven as the sweet potato — go ahead but cut the time in half and watch closely! The key to toasting walnuts is to do it lightly to unlock the flavor and remove moisture, but not too much that they turn dark and char.
4. Pick Some Basil: Grab your shears and start pruning. If you like basil you probably have at least a little of this versatile herb growing in a pot on the windowsill. Maybe you have bushels of it scattered throughout your garden. Or maybe you had to buy it at the market because you ran out or never got around to planting it. I fall into all these categories at different times of the year. Either way, get yo self some fresh basil. A few leaves per person/sweet potato.
5. Stuff The Sweet Potatoes: This is one of the easiest, and most fun, stuffed sweet potatoes to assemble. Per usual, you’re going to cut a long seam along the vertical of each sweet potato. Pinch the ends and gently push towards the center to “open” the potato. Stick a fork inside and twist a little bit to open it further.
Now take a big heaping spoonful of your homemade hummus and pour it into the sweet potato. Creamy comfort food in the making!
Top it off with a spoonful of the perfectly toasted chickpeas and walnuts.
Now, Chiffonade Your Basil: Stack a few basil leaves on top of each other and roll into a cigar. Take your kitchen shears and cut the basil cigars into little pieces, about a centimeter or so long. The shavings should fall away in little curls. Viola!
Roasted Chickpeas. Sure, chickpeas are a redundant ingredient when we’re adding them on top of hummus, but when roasted on the skillet they contribute a totally different texture. It’s important to balance out this otherwise very creamy un-recipe with a little crunch.
For The Win:
Add Some Greens. This un-recipe is so creamy, you could feed it to a baby. As long as we’re adding some crunch with the roasted chickpeas and toasted walnuts, how about layering in some more texture with wilted wild greens? Or some crunchy fresh romaine? Either way, a little garnish can go a long way to dressing up your hummus stuffed sweet potato.
Hummus Variations. Since there are infinite hummus possibilities, there are infinite hummus stuffed sweet potato possibilities. Get bored by plain-ol’ traditional hummus? Mix it up with black bean hummus, or sriracha hummus. Get the recipe for five-ingredient hummus base and use it as your launchpad for experimentation and variation.