Get ready to tantalize your taste buds with a mind-blowing fusion of Middle Eastern flavors that will transform your snack game forever! Imagine creamy, golden sweet potato hummus paired with crispy, cumin-spiced flatbread chips that crunch with every bite. This isn't just another recipe - it's a culinary adventure that will transport you to a world of rich, exotic tastes while keeping things surprisingly simple to prepare. Whether you're hosting a party or treating yourself to a gourmet moment, these Sweet Potato Hummus and Cumin Flatbread Chips are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes
- 1 can chickpeas, drained
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 garlic clove
- 1 teaspoon cumin
- Salt to taste
- 4 large flour tortillas
- 1 tablespoon olive oil (for brushing)
- 1 teaspoon cumin (for flatbread)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your sweet potatoes roast evenly and your flatbread chips become crispy.
- Wash and peel the sweet potatoes. Cut them into small cubes to help them cook faster and more evenly.
- Place the cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Toss to coat the sweet potatoes evenly.
- Roast the sweet potatoes in the preheated oven for about 20 minutes, or until they are fork-tender and slightly caramelized. Stir halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the hummus. In a food processor, combine the roasted sweet potatoes, drained chickpeas, tahini, 2 tablespoons of olive oil, garlic clove (peeled), cumin, and salt to taste.
- Blend the mixture until smooth and creamy. If the hummus is too thick, you can add a little water or more olive oil to reach your desired consistency. Taste and adjust seasoning if necessary.
- Next, prepare the cumin flatbread chips. Take the flour tortillas and brush one side of each with olive oil. Sprinkle the brushed side with cumin and a little salt.
- Cut each tortilla into triangles or strips, depending on your preference. Place the cut tortillas on a baking sheet lined with parchment paper, with the oiled side facing up.
- Once the oven is ready, place the baking sheet with the tortilla chips in the oven. Bake for about 8-10 minutes, or until the chips are golden and crispy. Keep an eye on them to prevent burning.
- Once the chips are done, remove them from the oven and let them cool slightly.
- Serve the sweet potato hummus in a bowl, drizzled with a little olive oil and a sprinkle of cumin on top for garnish. Enjoy with the warm cumin flatbread chips!
Tips
- Choose firm, vibrant sweet potatoes for the best flavor and texture. Look for smooth, unblemished skins.
- For extra-crispy flatbread chips, ensure your tortillas are completely dry before brushing with olive oil.
- Don't rush the roasting process for sweet potatoes - caramelization is key to developing deep, rich flavors.
- If your hummus is too thick, add warm water or olive oil one tablespoon at a time to achieve the perfect creamy consistency.
- Watch your flatbread chips closely while baking - they can go from perfectly crisp to burnt in just a minute or two.
- For a flavor boost, try adding a pinch of smoked paprika or a squeeze of lemon juice to your hummus.
- These chips and hummus are best served warm, so time your preparation to serve immediately after cooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
