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

Roasted Sweet Potato Hummus and Toast Crisps

Rate this recipe for points
10

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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