Avocado Hummus and Baked Sweet Potato Fries
Ingredients
Hummus
- 1 can chickpeas, rinsed and dried (15 oz)
- 1/4 cup runny tahini
- juice of 1 lime
- 2 garlic cloves
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- flesh of 1 medium avocado
- 1/2 cup cilantro
- salt and pepper to taste
Sweet potato fries
- 2 lbs sweet potatoes, peeled and cut into 3-inch long 1/2-inch wide fries
- 2 tbsp 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 potatoes soak in the pot on the countertop for 1 hour while covered.
Dry the fries well, mix with oil and seasonings, and 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, use a food processor to process on high all ingredients except avocado and parsley until desired consistency is reached. This may take 3-5 minutes for smooth hummus. Then add the avocado and parsley, 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.
