Avocado Hummus and Baked Sweet Potato Fries
Ingredients
Hummus
- 1 can chickpeas, rinsed & dried, (15 oz)
- 1/4 cup of runny tahini
- juice of 1 lime
- 2 garlic cloves
- 2 tlb olive oil
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- flesh of 1 medium avocado
- 1/2 cup cilantro
- salt/pepper to taste
Sweet potatoes
- 2 lbs of sweet potatoes, peeled & cut into 3 in long 1/2 in wide fries (I used a crinkle cutter knife)
- 2 tbl neutral oil
- salt/pepper to taste
Preparation
Boil 6 cups of water and combine with 4 cups of room temperature water in a large pot. Let potatoes soak in pot on countertop for 1 hour while covered.
Dry fries well, mix with oil and seasonings, spread on parchment lined baking sheet in one layer. Bake at 425 F for 35-40 minutes flipping when underside is golden.
While fries are baking, using a food processor, process on high everything except avocado and cilantro until it reaches desired consistency. Next add 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 your warm crispy sweet potato fries. Enjoy!
