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🍽️ Sweet Potato Toast with Hummus and Beetroot

415 kcal · 30 min · 4 servings

Ingredients

• 300 g sweet potatoes (1 small sweet potato)
• 1 small garlic clove
• 200 g chickpeas (can; drained weight)
• 1 tbsp olive oil
• 1 tbsp tahini (sesame paste)
• 1 dash lemon juice
• 0.5 tsp ground cumin
• 0.5 tsp rose hot paprika powder
• salt
• pepper
• 1 small beetroot (100 g)
• 40 g baby spinach
• 1 tsp black cumin

Instructions

1. 1. Peel, wash, and slice the sweet potato into about 4–6 pieces. Bake the slices in a preheated oven at 200 °C (fan 180 °C; gas mark 3) for about 8–10 minutes.
2. 2. For the hummus, peel the garlic. Rinse the chickpeas, drain them, and blend 150 g of chickpeas with the garlic, oil, tahini, lemon juice, cumin, paprika powder, and 2 tablespoons of water using an immersion blender until smooth. Season with salt and pepper.
3. 3. Peel, wash, and finely grate the beetroot. Wash the spinach and gently pat it dry.
4. 4. Remove the sweet potato slices from the oven, spread them with hummus, and top with beetroot, spinach, and the remaining chickpeas. Sprinkle with black cumin and serve.

Nutrition per serving

• kcal: 415
• Protein: 13 g · Fett/Fat: 13 g · Carbs: 61 g