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Gluten-free and vegan Mediterranean stuffed baked sweet potatoes with hummus and roasted garbanzo beans.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak garbanzo beans in water for 8 hours, or overnight.

  • 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.

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  • 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.

  • Rub sweet potatoes with remaining 1/2 tablespoon olive oil. Place potatoes face-down on the baking sheet with the beans.

  • Roast in the preheated oven for 15 minutes. Stir garbanzo beans gently with a wooden spoon and continue cooking about 15 minutes more.

  • 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.

  • Mix hummus, garlic, 2 tablespoons lemon juice, and dill together in a bowl.

  • Fill centers of sweet potatoes evenly with hummus mixture. Top with roasted garbanzo beans, tomatoes, and parsley. Drizzle each with lemon juice.

Nutrition Facts

198 calories; 6.2 g protein; 36.4 g carbohydrates; 0 mg cholesterol; 138.2 mg sodium. Full Nutrition