Ingredients
Scale
- 2 medium sized sweet potatoes, works best of they are long and skinny
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 cup guacamole, homemade or storebought
- Chopped cilantro and green onion for garnish, if desired
Black Bean Hummus:
- 1 (15 ounce) can black beans, drained and rinsed
- 2 tablespoons tahini
- Juice of 1/2 a lemon
- 1 clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F. Slice the sweet potatoes into rounds that are about 1/4 inch thick. Place the sweet potatoes in a single layer on a large sheet pan and toss with olive oil and spices. Roast sweet potatoes until fork-tender, flipping once, about 35 minutes.
- While the sweet potatoes are roasting, make the hummus. Add all hummus ingredients to a food processor and blend until the desired consistency. You may need to add a small amount of water to make it smoother. I said to put about one tablespoon of water.
- Place the sweet potato rounds on a large plate and top each one with a spoonful of hummus and guacamole. Top with chopped cilantro and green onion, if desired.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Appetizer, Gluten Free, Vegan