Stuffed Spuds (Printable Version)

# What You’ll Need:

01 - 4 middle-sized sweet potatoes.
02 - 1 15-ounce can chickpeas, washed and drained.
03 - 1/2 Tbsp olive oil.
04 - 1/2 tsp each of cumin, coriander, cinnamon, smoked paprika.
05 - 1 pinch sea salt or a squeeze of lemon.
06 - GARLIC HERB SAUCE:.
07 - 1/4 cup hummus (or tahini).
08 - Juice from 1/2 medium lemon.
09 - 3/4 - 1 tsp dried dill.
10 - 3 garlic cloves, finely chopped.
11 - Water or almond milk for thinning.
12 - Sea salt according to taste.
13 - OPTIONAL TOPPINGS:.
14 - 1/4 cup diced cherry tomatoes.
15 - 1/4 cup parsley, chopped.
16 - 3 Tbsp red onion, finely chopped.
17 - 2 Tbsp fresh lemon juice.
18 - Chili garlic sauce.

# Steps To Make It:

01 - Heat your oven to 400°F. Slice potatoes down the middle. Mix chickpeas with oil and spices.
02 - Arrange potatoes cut-side down with chickpeas on a baking tray. Cook for 25 minutes until soft.
03 - Mix hummus, lemon juice, dill and garlic together. Add liquid until it's easy to pour.
04 - Combine diced tomatoes, parsley and onion with lemon juice and let it sit.
05 - Put chickpeas on potatoes, drizzle with sauce, add tomato-parsley mix and chili sauce if you want.

# Extra Notes:

01 - You can use tahini instead of hummus for the sauce.
02 - Cut big potatoes into quarters to cook faster.
03 - Tastes best when eaten right away.

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