This recipe serves two (2). I have given measurement ranges depending on how you like to dress up your potato but you could easily double it to serve four (4) or save it for leftovers the next night as their will be more than enough hummus. Or you could save the hummus for sandwiches or cut up veggies the next day at lunch.
- 2 medium sized sweet potatoes
- 1 – 1-1/2 cups hummus, homemade (see recipe below)
- 1 cup salsa
- 1 – 2 cups greens (spinach, leafy lettuce or a combo)
- 2 cups of chopped fresh veggies (choose a combination of colourful veggies; I like the kind I would usually use in a salad but you can use whatever you fancy: red peppers, grape or orange mini tomatoes, celery, red onion, cucumber, sugar snap peas, parsley, grated carrot, green onions)
Scrub the outside of the sweet potatoes under running water and leave the skins on as they are edible (try to buy organic if possible). Bake the sweet potatoes in the microwave until soft, approximately 8-10 minutes depending on your microwave. Meanwhile, prepare the hummus as below. Place the cooked potatoes on plates, slice almost all the way through and push the sides open. Top with half the hummus, then half the salsa and the veggies. Serve and enjoy immediately!!
From Brendan Brazier’s Whole Foods to Thrive
- 2 cups chickpeas (cooked or canned)
- 2 tbsp tahini
- 3 cloves garlic, chopped
- 3-1/2 tbsp lemon juice
- ½ tsp sea salt
- 1 tbsp water
- Flavor Additions: sundried tomatoes, roasted red peppers, olives, fresh herbs, chipotle, curry – whatever you fancy!!
Place all the ingredients in a food processor and blend until smooth. Add more or less water to get the consistency you prefer.