Eosinophilic Esophagitis Friendly Vegan Sweet Potato Hummus Bites
Total time40 min
Prep time15 min
Cook time25 min
4.5(26)
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Learn more →Ingredients
4 servings
For the sweet potato rounds
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 1 ½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp lemon juice (from about 1 lemon)
- 1 clove garlic, minced
- 2 tbsp olive oil
- 3–4 tbsp cold water
- ¼ tsp salt
For serving
- 1–2 tbsp olive oil, for drizzling
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp smoked paprika, for dusting
- pinch of red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes into rounds about 1/4-inch thick. In a large bowl, toss the rounds with 1 1/2 tbsp olive oil, cumin, smoked paprika, and 1/4 tsp salt until evenly coated.
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