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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel and cut the sweet potato and beetroot into cubes. Toss with olive oil, salt, and pepper. Bake for 45 minutes at 180°C until tender and slightly golden.
Drain and rinse the chickpeas. Mix half with tahini, olive oil, paprika, salt, and pepper. Spread on a baking tray and bake for 35 minutes, stirring halfway, until crunchy.
Blend the beetroot with the remaining chickpeas, lemon juice, salt, pepper, and olive oil until smooth. Add water if the mixture is too thick.
Dice the cherry tomatoes and mix with chopped parsley and garlic.
Warm the tortillas. Spread a tablespoon of hummus on each, then layer with spinach, beetroot, sweet potato, tomato salsa, and crunchy chickpeas. Garnish with parsley and lime wedges.
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You can substitute black tahini with regular tahini if preferred.
Add water to the hummus gradually to achieve your desired consistency.
Can I use canned beetroot?
Yes, canned beetroot can be used, but ensure it is well-drained before using.
How can I make the chickpeas crunchier?
Ensure the chickpeas are well-dried before baking and spread them out evenly on the tray.
Is there a substitute for tahini?
You can use almond butter or sunflower seed butter as a substitute for tahini.
Can I prepare the components in advance?
Yes, you can prepare the hummus and crunchy chickpeas a day ahead and store them in the fridge.
What can I use instead of tortillas?
Lettuce leaves or pita bread can be used as alternatives to tortillas.
