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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 400°F (200°C).
Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place on a baking sheet and bake for 45-60 minutes until soft and easily pierced with a fork.
Rinse and drain the chickpeas, pat dry with a paper towel, and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 20-30 minutes until crispy, shaking the pan occasionally.
Combine the chickpeas, garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper in a food processor. Blend until smooth, adding water as needed for your desired consistency.
Once the sweet potatoes and chickpeas are ready, split each sweet potato in half lengthwise and fluff the flesh with a fork.
Top each half with crispy chickpeas, diced avocado, diced tomatoes, a generous dollop of hummus, and chopped parsley.
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For extra flavor, try adding a pinch of smoked paprika to the chickpeas before baking.
If you prefer a creamier hummus, add a bit more olive oil or a splash of water while blending.
Can I use canned sweet potatoes?
Canned sweet potatoes are not recommended as they won't hold up well for stuffing.
What can I substitute for avocado?
You can use diced cucumber or bell peppers for a different texture and flavor.
Is there a substitute for cumin?
You can omit cumin or replace it with coriander for a different flavor profile.
How can I make the chickpeas spicier?
Add a dash of cayenne pepper or chili powder to the chickpeas before baking.
Can I prepare the hummus in advance?
Yes, the hummus can be made a day ahead and stored in the refrigerator.
