Pink hummus stuffed baked sweet potato is a great, simple and healthy dinner or Sunday lunch idea to enjoy with your family and friends. This mix of colours, flavours and textures makes a perfect vegetarian meal. Sweet and fluffy on the inside, topped with creamy beetroot hummus, chickpeas, spicy hot peppers, and some sesame seeds. To round everything up, they are served with coriander and radish salad. Simply delicious!
Either serving it as a main or as a side dish, you simply have to love sweet potatoes. They are incredibly versatile. In fact, they can be paired with sweet or savoury. You can make soups, dips, bake, roast, cook, mash them, put them in a pie and many more. Don’t miss these sweet potato recipes: my favourite sweet potato leek salad, delicious sweet potato bacon cakes, or the veggie variation sweet potato corn cakes, healthy sweet potato banana muffins, a fantastic sweet potato crust tart and sweet potato beef bowl.
Besides being delicious, they are rich in fibre and vitamin A and C. And, if you want, you can eat the skin, too. It’s perfectly good and tasty.
The baking time really depends on the size of the potato and on the temperature. Usually, the range is between 40-60 minutes. Therefore, I would suggest picking the same sized potatoes, so the baking time will be the same.
Beetroot hummus
Some time ago, I made my first hummus in a proper way. In other words, I soaked dry chickpeas, I cooked them and then I peeled them. It took quite some nerves and patience. But the hummus was delicious. Having said that, I find hummus made with canned chickpeas delicious as well. And, it is way quicker to make. Wink.
Moreover, this time I decided on making a beetroot hummus, with canned chickpeas. I love to play with colour contrasts. In order to achieve such a lovely pink colour (which I’ve done also in my homemade ravioli), I used already cooked beetroots. You can find them in every supermarket. They are easy to blend and they have a bit of an earthy flavour, which pairs wonderfully with the potato.
Coriander and radishes
Oh, coriander. How many times I’ve mentioned it in my recipes? A lot. Therefore, I won’t spend much time around it. And, I am pretty sure, you all know it and love it. Wink. However, where and when do you use it? Most of the times, we use it as a herb for flavouring, right? Well, this time, coriander became my salad. Simple, aromatic, citrusy, fresh and delicious.
As a nice contrast to the coriander, I picked small red radishes. They are simply amazing. Firstly, they are cute. Secondly, they are crispy and slightly spicy. Thirdly, they are healthy and low in calories. They make a great snack, too.
Ingredients for two portions of hummus stuffed baked sweet potato:
- 2 medium-big sweet potatoes
- 300 g canned chickpeas
- 1 Tbsp of Tahini paste
- 2 medium cooked beetroots
- 2 Tbsp of olive oil
- 1 lemon (juice)
- salt
- a small bunch of fresh coriander
- 6-10 radishes
- red and yellow chili pepper (optional)
- 1 tsp of sesame seeds (optional)
First, preheat the oven to 200º C and wash the potatoes. Make sure to scrub off all of the dirt. Then, dry them with a paper towel and using a fork, prick the potato skin all around it. At this point, you can rub them with some olive oil and salt, if you like. Place them on a baking sheet covered with aluminium foil or parchment paper and bake for 40-60 minutes or until tender.
While the potatoes are baking, prepare the hummus. In a food processor (or you can also use an immersion blender), combine chickpeas (saving two spoons for garnish), cut cooked beetroots, olive oil, lemon juice of half a lemon, tahini paste and some salt.
Now, blitz until you get a smooth and quite thick consistency and a lovely bright pink colour. Place it in the fridge until ready to serve.
Fresh coriander as salad
Furthermore, wash the coriander and radishes and let them drain. Once the potatoes are baked (the skin will be slightly wrinkled), carefully remove them from the oven and leave them rest for a couple of minutes.
In the meantime, arrange the coriander and radishes on a serving plate, sprinkle with some salt and drizzle with some lemon juice and olive oil. Then, with a knife make a lengthwise cut on both potatoes, without cutting completely through, and split them open.
Finally, transfer the potatoes on the coriander salad and stuff them with beetroot hummus. Also, I added some chickpeas, some coriander leaves, some freshly sliced chili pepper and sprinkle with some sesame seeds. This hummus stuffed baked sweet potato is a wonderful dish, colourful, healthy, fulfilling, delicious and really easy to make.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
