Get ready to transform your ordinary grilling routine into a mouthwatering culinary adventure! This Mexican-inspired dish combines the smoky sweetness of perfectly grilled sweet potatoes with a zesty, creamy cilantro lime hummus that will make your taste buds dance. Imagine tender, charred sweet potato slices with beautiful grill marks, topped with a vibrant, herb-infused hummus that's both healthy and incredibly delicious. Whether you're a grill master or a weekend cooking enthusiast, this recipe promises to elevate your summer menu and impress everyone at your next gathering.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- Salt to taste
- 1 cup canned chickpeas, drained
- 1/4 cup tahini
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- Water as needed for consistency
Instructions
- Prepare the sweet potatoes by washing thoroughly and slicing them lengthwise into 1/4-inch thick oval rounds. Pat the slices dry with paper towels to ensure better grill marking.
- In a large mixing bowl, toss sweet potato slices with olive oil, cumin, and salt. Ensure each slice is evenly coated with the seasoning mixture.
- Preheat your grill or grill pan to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.
- For the hummus, combine drained chickpeas, tahini, lime juice, chopped cilantro, and a pinch of salt in a food processor. Blend until smooth, adding water gradually to achieve a creamy consistency.
- Place sweet potato slices on the preheated grill. Cook for 4-5 minutes on each side, rotating 45 degrees halfway through to create professional crosshatch grill marks.
- Remove grilled sweet potatoes when they are tender and have nice char marks. Let them rest for 2-3 minutes to cool slightly.
- Transfer the grilled sweet potatoes to a serving platter and generously dollop with the freshly made cilantro lime hummus.
- Garnish with additional chopped cilantro and a lime wedge for extra freshness and presentation.
Tips
- Pat your sweet potato slices completely dry before grilling to achieve those picture-perfect grill marks.
- Use a medium-high heat setting (around 400°F) to ensure even cooking and beautiful caramelization.
- Clean and oil your grill grates before cooking to prevent sticking and ensure easy potato removal.
- Rotate your sweet potato slices 45 degrees halfway through cooking on each side to create professional crosshatch marks.
- For the smoothest hummus, blend ingredients thoroughly and add water gradually to control consistency.
- Let grilled sweet potatoes rest for 2-3 minutes after cooking to allow them to set and cool slightly.
- For extra flavor, experiment with additional spices like smoked paprika or chili powder in your seasoning mix.
- Serve immediately for the best texture and temperature combination between the warm potatoes and cool hummus.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 7g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
