Avocado Hummus and Baked Sweet Potato Fries
Ingredients
Avocado hummus
- 1 can chickpeas, rinsed and dried (15 oz)
- 1/4 cup runny tahini
- juice of 1 lime
- 2 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- flesh of 1 medium avocado
- 1/2 cup cilantro
- salt and pepper to taste
Baked sweet potato fries
- 2 pounds sweet potatoes, peeled and cut into 3-inch long, 1/2-inch wide fries
- 2 tablespoons neutral oil
- salt and pepper to taste
Preparation
Boil 6 cups of water and combine with 4 cups of room temperature water in a large pot. Let the sweet potato fries soak in the pot on the countertop for 1 hour while covered.
Dry the fries well, mix with oil and seasonings, spread on a parchment-lined baking sheet in one layer. Bake at 425°F for 35-40 minutes, flipping when the underside is golden.
While the fries are baking, using a food processor, process all hummus ingredients except the avocado and cilantro on high until desired consistency is reached. Add the avocado and cilantro, and process again on high. Adjust seasoning to taste.
Top the avocado hummus with cilantro, pumpkin seeds, a sprinkling of smoked paprika, and a drizzle of olive oil. Serve with the warm crispy sweet potato fries.
