Avocado hummus on sweet potato toast

Sweet Potato Toast 1 large sweet potato 2 tbsp olive oil 1 dash sea salt flakes Avocado Dip 1 avocado ½ cup chickpeas cooked ⅓ cup lemon juice ¼ tsp sea salt flakes 1 tsp ground cumin 1 small garlic clove peeled 1 tbsp tahini Toppings 10 cherry tomatoes diced 2 tbsp red onion finely chopped 1 tsp olive oil 3 tbsp chopped parsley chopped ½ tsp chilli flakes Instructions Preheat the oven to 200°C (390°F). Cut the sweet potatoes into 1cm thick slices. On a large baking tray, lined with baking paper, spread the sweet potatoes. Rub both sides with the 2 tbsp of olive oil and a dash of salt. Bake for 30 minutes, flipping halfway. While the sweet potatoes are baking, prepare the avocado dip. Add the avocado, chickpeas, lemon juice, salt, cumin, garlic, and tahini to a food processor. Process the mixture until it becomes smooth. Keep in the fridge until ready to serve. In a separate bowl, combine the diced cherry tomatoes, finely chopped red onions, parsley, chili flakes, and olive oil. Once the sweet potato slices are done, top them with the smooth avocado hummus, followed by the chopped tomato mix. Enjoy! Nutritional Information - Per Serving Calories 102kcal | Carbohydrates 11g | Protein 2g | Fat 6g | Sodium 131mg | Fiber 3g | Vitamin A 237IU | Vitamin C 17mg | Calcium 29mg | Iron 0.9mg Avocado Hummus on Sweet Potato Toast https://plantbaes.com/avocado-hummus-on-sweet-potato-toast/