Prep Time: 10 mins
Cook Time: 26 mins
Servings: 6

Roasted Sweet Potato Hummus and Toast Crisps

Rate this recipe for points
7

Roasted Sweet Potato Hummus and Toast Crisps is your new favourite snacking experience. The delicious dip is creamy and flavourful. Toasts are made with lightly seasoned Dempster’s® White Bread that perfectly complements the colourful hummus.

Snacks and Apps
Quick and Easy
Sliced Bread

Ingredients

Toast Crisps:

  • 8 slices Dempster's® White Bread
  • 1/4 cup (60 mL) olive oil
  • 1/2 tsp (2 mL) garlic powder
  • 1/2 tsp (2 mL) paprika
  • 1/4 tsp (1 mL) each salt and pepper

Hummus:

  • 2 cups (500 mL) chopped roasted sweet potato
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 3 tbsp (45 mL) tahini paste
  • 3 tbsp (45 mL) lemon juice
  • 2 tbsp (30 mL) olive oil
  • 1 small garlic clove, minced
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper

Directions

Toast Crisps:

  1. Preheat oven to 400°F (200°C).
  2. Trim crusts from bread; cut in half to form triangles.
  3. Toss together bread triangles, olive oil, garlic powder, paprika, salt and pepper; arrange in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown and crispy. Let cool completely.
  4. Serve with hummus.

Hummus:

  1. In a food processor, blend together sweet potatoes, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt and pepper until smooth, scraping down sides if necessary.

Tip: Cover and refrigerate hummus for up to 3 days.

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