Mediterranean Baked Sweet Potatoes
- 4 sweet potatoes, halved lengthwise
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon lemon juice
- salt to taste
- ¼ cup prepared hummus
- 1½ tablespoons minced garlic
- 1 tablespoon lemon juice, or more to taste
- 1 teaspoon dried dill
- 1 tablespoon water, or as needed
- ¼ cup diced cherry tomatoes
- ¼ cup minced parsley
- Preheat oven to 400°F (200°C). Line 2 baking sheets with aluminum foil.
- Arrange potatoes cut-side down on one of the prepared sheets.
- Toss chickpeas, olive oil, cumin, and paprika together in a bowl; spread onto second sheet.
- Roast sweet potatoes and chickpeas in the oven until potatoes are fork tender, about 25 minutes.
- While potatoes roast, mix tomatoes, parsley, hummus, garlic, lemon juice, and dill together in a small bowl; thin with water and season with salt.
- Plate sweet potatoes; stuff generously with chickpeas, hummus mixture, tomatoes, and parsley. Sprinkle lemon juice over potatoes as desired.
For this recipe, you can buy prepared hummus or make your own homemade version! It is so easy to make in the food processor and you can keep it on-hand in the refrigerator for healthy snacks and meals like this one.
For more Mediterranean recipes, you might enjoy:
What others are saying
Sam Dalton says:
The hummus sauce was what really made this dish amazing. Sweet potatoes are on rotation at our house almost daily, so it was nice to try something new. I would for sure make this again, especially if I have leftover chickpeas I don't want to go waste.
Greg Jones says:
I really like sweet potatoes and enjoy finding new ways to make them. This Mediterranean version was really delicious. I especially loved the tomato and hummus mixture. I will probably use that sauce in other dishes as well. Even my wife, who is sometimes a picky eater, liked this dish.
Alex Cabral says:
I made my hummus sauce a little too runny because I added too much water. I didn't think one tablespoon would be enough, so I added closer to 3. Next time I'll try 1 1/2 or 2 tablespoons. I also sprinkled feta cheese on top and added diced red onion. Really good flavor overall!
Santana Williams says:
My potatoes were a little under cooked, I think because the size of the potatoes I used. I left them in the oven for closer to 30 or 40 minutes. I also used regular hummus instead of adding water to thin. Stuffed sweet potatoes are my new thing!
Rachel Douglas says:
I added quinoa to these stuffed potatoes, they were so good! Loving the Mediterranean flavors. The only ingredient I wasn't able to use was the dill, I didn't have any.