Valentine’s Day is right around the corner, and with that I wanted to add a little touch of pink into our appetizers. Introducing an easy, comforting and flavourful finger food!

Incorporating a new fad of toasting sweet potato rounds with some protein packed hummus allows for a satisfying treat for you and your loved ones.

This colourful hummus recipe makes a big batch so there will be a ton left over to store in the fridge for later. Whether you are spending the day with your special someone, gal pals or a nice night in with yourself, give these a try and be blown away!

Toasted-Sweet-Potato-with-Beet-Hummus

Toasted Sweet Potato with Beet Hummus

Servings: 20 rounds
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Author: Ashlen Leonard
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Ingredients
 

  • 1 small sweet potato
  • 2 small beets
  • 1 540 ml can chickpeas, drained and rinsed
  • 1/4 cup water
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 2 cloves garlic
  • 1/2 tsp salt
  • Fresh basil

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit and wrap the beets individually in tin foil.
  • Place the beets on a baking sheet and cook for 45-50 minutes or until tender.
  • Once cooked through, allow the beets to cool for 10 minutes and then unwrap from tin foil and peel off the skins.
  • In a food processor, combine the chickpeas, water, tahini, lemon juice, garlic and salt on low speed. Puree until everything is well incorporated.
  • Chop the beets into chunks and add to the food processor. Mix on low speed until the beautiful pink colour is evenly throughout the hummus.
  • Slice the sweet potato in 1/4 inch-thick rounds and place in the toaster. Toast for 5-7 minutes or until they begin to crisp and brown.
  • To assemble, spread an even layer of hummus on the toasted sweet potato round, top with a small leaf of fresh basil and enjoy!