Ingredients (serves 2)
1 small sweet potato
1 garlic clove, crushed
400g tinned chickpeas, drained
1 small beetroot, cooked
1 tablespoon olive oil
1 tablespoon tahini
1 splash lemon juice
½ teaspoon ground cumin
½ teaspoon ground paprika
Salt
Pepper
60g baby spinach
1 tablespoon sunflower seeds

Method

1. Preheat an oven to 200C. Carefully slice the sweet potato into 4-6 slices. Place on a non stick baking tray lightly sprayed with cooking oil, and cook for 8-10 minutes.
2. In a food processor, puree the chickpeas, beetroot, garlic, oil, tahini, lemon juice, cumin, paprika, and 2 tablespoons of water. Season to taste with salt and pepper.
3. Remove sweet potato slices from the oven and spread with beetroot hummus while still warm. Scatter with spinach and sunflower seeds before serving.

Tip
Save some time by using cryovac whole beetroot which you can find in the fresh vegetable section of your supermarket.

Nutrition Guide (PER SERVE)
Energy (cal) 397cal
Protein 17.3g
Fat 13g
Saturated Fat 1.6g
Carbohydrate 43.5g
Fibre 11.5g