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Mesquite Roasted Sweet Potatoes and Lemon Baobab Hummus
25 minutes
Dip these delicious sweet potatoes in this homemade chickpea hummus, it is light and refreshing with a slightly tart taste from the lemon juice and MRM Baobab powder, which is a fruit packed with antioxidants and essential vitamins and minerals!


For the Potatoes, you will need:

  • 400g sweet potatoes, any variety
  • 1 tbsp MRM Mesquite Powder
  • ½ tbsp. cumin

For the Hummus, you will need:

  • 1 can (15 oz) organic, low sodium chickpeas
  • juice from 1 lemon
  • 1 tbsp MRM Baobab
  • ½ tsp garlic powder
  • 2 tbsp tahini
  • 2 tbsp water


Directions for Potatoes:
  • Preheat your oven to 400F.
  • Chop your potatoes into bite-sized pieces or long strips to make “fries”.
  • Place in a large zip lock bag and add the Mesquite powder and cumin.
  • Seal the bag and toss until coated.
  • Spread in a single layer on a parchment lined baking tray.
  • Bake for about 25 minutes until perfectly browned.
Directions for Hummus:
  • Rinse and drain the chickpeas and place in a food processor.
  • Add the lemon juice, Baobab, garlic powder, tahini and water.
  • Blend until smooth and no chunks remain, scraping down the sides as needed.

Nutrition Information


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