Miso Hummus + Sweet Potato

Recipe
Written By Marwa Kharsa

The rich and creamy Miso Hummus lends itself perfectly with the sweet potato for a comforting umami flavored dish. Hummus leftovers can be used with veggies, as a condiment or pasta sauce. 

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(Serves 1)

INGREDIENTS

  • 15 ounces chickpeas (1 can) drained (keep 1 tbs. set aside for topping)

  • 1 sweet potato

  • ¼ cup white miso paste

  • ½ cup water

  • 1 lemon, juiced

  • 3 tbs. toasted sesame oil

  • 2 cloves of grated garlic

  • Pinch of Himalayan Pink Salt

  • Pinch of Freshly Grated Black Pepper

  • 1 Tsp. Olive Oil

  • Pinch of Micro Greens for serving

DIRECTIONS

1.    Preheat oven to 180 Celsius

2.    Wash and scrub sweet potato

3.    Line pan with foil 

4.    Poke holes in sweet potato and bake until tender, 45-55 mins. 

5.    For miso hummus place all ingredients in blender (except extra chickpeas and micro greens for serving) and puree until smooth. Taste the hummus and add more miso if desired. 

6.    Slice sweet potato in center and serve with miso hummus, sprinkle chickpeas, micro-greens and serve. 

Marwa Kharsa
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