CHICKPEA SWEET POTATO HUMMUS Recipe + Sandwich and Wraps | Easy vegetarian and Vegan Meals

Chickpea Sweet Potato Hummus Recipe + Sandwich and Wraps | Easy vegetarian and Vegan Meals. This easy chickpea and sweet potato recipe is very versatile and is perfect for vegan and vegetarian meals and meal prep. This delicious hummus recipe made with sweet potato and chickpeas and toasted garlic is not only easy to make but is a great way to add vegetables to your diet. A high protein and nutrient rich chickpea recipe great for a healthy vegetarian meal. Add this high protein and healthy chickpeas recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans and sweet potatoes to your meals. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan recipe.

▶️ CHICKPEA SWEET POTATO HUMMUS INGREDIENTS LIST:

👉 To Cook the Sweet Potatoes:
500g Sweet Potatoes – 2 medium size
2 cups approx. / 1 Can (398ml) of COOKED Chickpeas (Low Sodium)
3/4 Cup / 175ml Water

👉 Other Ingredients:
3+1/2 Tablespoon Lemon juice OR TO TASTE
3 Tablespoon Tahini
2 tablespoon Good quality Olive oil (I have used cold pressed extra virgin olive oil)
1 Teaspoon Minced Garlic / 2 Garlic cloves
1 Teaspoon Ground cumin
1/4 Teaspoon Cayenne pepper (OPTIONAL) OR to taste
Salt to taste (I have added 1+1/2 teaspoon pink Himalayan salt)

👉 To make Garlic Oil:
3 Large Garlic cloves OR TO TASTE – sliced
1+1/2 Tablespoon Olive Oil
Fry on medium-low heat until the garlic chips JUST STARTS to brown. Transfer to a small bowl to prevent it from burning. Allow it to cool down.

👉 TO MAKE HUMMUS TOFU SANDWICH:
Whole Wheat Bagel with Multi seed topping
Sweet Potato Hummus
Lettuce
Red Onion
Smoked Tofu – thinly shaved slices
Baby Arugula

👉 TO MAKE HUMMUS SALAD WRAP:
Whole Wheat Tortilla
Sweet Potato Hummus
Cucumber
Carrots
Bell Pepper
Red Onion
Baby Arugula
(Add Extra Protein of choice if you want)

👉 TOPPING FOR HUMMUS DIP (OPTIONAL):
Toasted Pine Nuts
Olive oil
Paprika

▶️ METHOD:

Thorough wash, peel and chop the sweet potatoes into cubes. Transfer it to a pan. Drain the liquid from the cooked chickpeas (either home cooked) OR 1 can of cooked chickpeas. Add to the pan. Add 3/4 cup water and spread the potatoes and chickpeas evenly. Bring to a vigorous boil, then cook for about 20 minutes or until the sweet potatoes are soft and mushy. Once the sweet potatoes are cooked turn off the heat and allow it to slightly cool down. 👉 COVER THE PAN TO PREVENT THE CHICKPEAS FROM DRYING OUT BECAUSE WE WANT THEM SOFT AND MOIST FOR IT TO BLEND PROPERLY.

✅ 👉 DO NOT THROW AWAY the liquid from the cooked sweet potatoes and chickpeas, we will need all of it.

To a small pan add the sliced garlic, olive oil and fry on medium-low heat until the garlic chips JUST STARTS to brown. IMMEDIATELY transfer to a small bowl to prevent it from burning. Allow it to cool down. Set aside for later.

To a food processor add the cooked chickpeas (WHILE IT’S STILL WARM), sweet potatoes along with any remaining liquid, lemon juice, garlic, tahini, ground cumin, cayenne, salt, olive oil and blend. Blend it to a smooth fluffy puree (for about 4 minutes or so – depends on your food processor). Make sure to scrape the sides of the container and give it a mix in between so it blends well. The hummus should be smooth and airy – blend it properly.

✅ Now ADD THE GARLIC OIL INTO THE HUMMUS AND MIX THOROUGHLY. Chill the hummus in the refrigerator for a few hours in an airtight container for the flavours to develop. Once chilled serve in a sandwich, wrap, as vegetable dip or with baked potato wedges.

▶️ IMPORTANT TIPS:

👉 Cooked the sweet potatoes until soft & mushy. Undercooked sweet potatoes will not blend well

👉 Once the sweet potatoes are cooked, allow it to slightly cool down make sure to cover the lid, this will prevent the chickpeas from drying out (we want them soft and moist for it to blend properly)

👉 BLEND THE CHICKPEAS WHILE IT’S STILL WARM

👉 DO NOT throw away the liquid from the cooked sweet potatoes and chickpeas, add it all to the food processor

👉 Use a good quality olive oil, it will greatly enhance the taste

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Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I take pride in creating recipes and videos for your best viewing experience.

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