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.