Mediterranean Stuffed Sweet Potatoes

Mediterranean Stuffed Sweet Potatoes

Ingredients

• 1/4 cup Zacca Traditional Hummus
• 2 medium sweet potatoes
• 1/2 15-ounce can chickpeas (rinsed and drained)
•  1/2 Tbsp olive oil
• 1/2 medium lemon, juiced
• 3/4 tsp dried dill
• Water or unsweetened almond milk (to thin)
• 1/4 cup cherry tomatoes (diced)
• 1/4 cup chopped parsley (minced) 
•  3 Tbsp finely chopped red onion

 Directions

1. Preheat oven to 400 degrees F and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil and place face down on baking sheet.
3. Toss rinsed and drained chickpeas with olive oil and place on same baking sheet. Transfer to the preheated oven and bake until the sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes.
4. While the sweet potatoes and chickpeas are roasting, prepare your hummus drizzle by adding hummus, lemon juice, and water or almond milk to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable.
5. Prepare the parsley-tomato topping by tossing together tomato, parsley, and red onion