Sweet Potato Hummus with Vegan Lentil Snacks

INGREDIENTS

• Vegan Lentil Snacks from La Granja
• 150 g of cooked and drained chickpeas
• 2 medium sweet potatoes
• 1 tablespoon of tahini
• 1 garlic clove
• Juice of a small lemon
• Salt to taste
• Water
• Extra virgin olive oil
• Sweet paprika

ELABORATION

1. Preheat the oven to 200ºC (conventional heat). Wash the sweet potatoes thoroughly and place them on a baking tray lined with parchment paper. Place the sweet potatoes on a baking tray lined with parchment paper. Bake them for approximately 50 minutes.
2. Let the baked sweet potatoes to cool to room temperature.
3. Peel the sweet potatoes and add them to a bowl along with the chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth.
4. Adjust the texture by adding water if necessary, and season with salt to taste.
5. To serve, place the hummus on a plate or in a bowl, sprinkle with sweet paprika and drizzle with extra virgin olive oil. Decorate with chia seeds if desired.
6. Serve with Vegan Lentil Snacks from La Granja and enjoy!