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Creamy Avocado Hummus with Roasted Chickpeas and Sweet Potato

This Creamy Avocado Hummus with Roasted Chickpeas and Sweet Potato on Mini Pitas are the perfect grab and go lunch.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: International

Ingredients

Avocado Hummus
  • 2-3 Avocados 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 creamy avocado hummus
  • 1 can chickpeas 19 oz
  • 2 sweet potato diced
  • 1 tbsp olive oil
  • 1 tbsp Salt/Pepper or seasoning of your choice
  • 3 tbsp pumpkin seeds

Instructions

Avocado Hummus
    Cup of Yum
  1. Slice up 2-3 avocados and set it aside with your cilantro.
  2. In a food processor, blend together the chickpeas, garlic, salt, paprika, lemon juice, olive oil, and some of the liquid from the chickpeas.
  3. Once smooth, add in the avocado and cilantro. Blend until smooth again.
Avocado Hummus Meal Prep
  1. 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.
  2. 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).
  3. 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.