Creamy Avocado Hummus with Roasted Chickpeas and Sweet Potato
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
-
Cuisine
International
Creamy Avocado Hummus with Roasted Chickpeas and Sweet Potato
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This Creamy Avocado Hummus with Roasted Chickpeas and Sweet Potato on Mini Pitas are the perfect grab and go lunch.
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Ingredients
Avocado Hummus
- 2-3 avocado from Mexico
- 1.5 cups cilantro
- 1 can chickpeas (19 oz) drained with 3 tbsp liquid reserved
- 3 cloves garlic
- 1 pinch salt
- 1 tsp paprika optional
- 1 tbsp lemon juice
- 1 tbsp olive oil
Avocado Meal Prep
- 8 mini pita bread 2 per serving
- 8 tbsp avocado hummus creamy
- 1 can chickpeas 19 oz
- 2 sweet potato diced
- 1 tbsp olive oil
- 1 tbsp salt or seasoning of your choice
- 1 tbsp black pepper or seasoning of your choice
- 3 tbsp pumpkin seeds
Instructions
Avocado Hummus
- Slice up 2-3 avocados and set it aside with your cilantro.
- In a food processor, blend together the chickpeas, garlic, salt, paprika, lemon juice, olive oil, and some of the liquid from the chickpeas.
- Once smooth, add in the avocado and cilantro. Blend until smooth again.
Avocado Hummus Meal Prep
- In a 400F oven, roast the chickpeas and sweet potato (tossed in olive oil, and 1 tbsp total of your seasoning of choice ie salt/pepper) for 30-35 minutes.
- On a pita bread (toasted or as is), spread your creamy avocado hummus. Top with the roasted chickpeas and sweet potato in addition to a pinch of pumpkin seeds (or seeds of your choice).
- If meal prepping in a container, place the avocado hummus in a small airtight mason jar or container, and the pita bread with chickpeas/sweet potato/pumpkin seeds in a separate container.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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