Avocado Hummus and Baked Sweet Potato Fries
Ingredients
- 1 can chickpeas (15 oz), rinsed and dried
- 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
- 2 lbs sweet potatoes, peeled and cut into 3-inch long, 1/2-inch wide fries
- 2 tbsp neutral oil
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, covered, for 1 hour.
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, use a food processor to process all hummus ingredients except avocado and cilantro on high until desired consistency. 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 the warm crispy sweet potato fries.
