Baked sweet potatoes are stuffed with a Mediterranean-inspired mixture of roasted garbanzo beans, hummus, tomatoes, and a seasoning blend for a unique side dish or meal.
Preparation Time
30 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
198 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
Soak garbanzo beans in water for 8 hours, or overnight.
Step 3
Rinse and drain beans. Place in a pot and cover with 3 cups water. Boil until tender, about 45 minutes. Drain and rinse under cold water for 2 minutes.
Step 4
Remove and discard garbanzo bean skins. Place beans in a bowl and add 1/2 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, and sea salt. Stir gently until beans are covered and transfer to the prepared baking sheet.
Step 5
Rub sweet potatoes with remaining 1/2 tablespoon olive oil. Place potatoes face-down on the baking sheet with the beans.
Step 6
Roast in the preheated oven for 15 minutes. Stir garbanzo beans gently with a wooden spoon and continue cooking about 15 minutes more.
Step 7
Remove from the oven. Flip sweet potatoes over so they are flesh-side up; smash down insides of sweet potatoes with a spoon and place on a serving plate.
Step 8
Mix hummus, garlic, 2 tablespoons lemon juice, and dill together in a bowl.
Step 9
Fill centers of sweet potatoes evenly with hummus mixture. Top with roasted garbanzo beans, tomatoes, and parsley. Drizzle each with lemon juice.
Ingredients
½ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
3 cups water
¼ cup chopped fresh parsley
3 cloves garlic, minced
½ teaspoon ground cumin
1 teaspoon chopped fresh dill
½ teaspoon ground coriander
1 pinch sea salt
½ teaspoon smoked paprika
1 teaspoon lemon juice, or to taste
1 tablespoon olive oil, divided, or as needed
¾ cup dry garbanzo beans
4 medium sweet potatoes, scrubbed and halved lengthwise
