Sweet Potato Toast with Hummus and Beetroot

Ingredients

• 300 g Sweet potatoes (1 small)
• 1 small clove of garlic
• 200 g Chickpeas (canned; drained weight)
• 1 tbsp Olive Oil
• 1 tbsp tahini (sesame paste)
• 1 squeeze lemon juice
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• Salt
• Pepper
• 1 small Beetroot (100 g)
• 40 g Baby spinach
• 1 tsp Black cumin

Instructions

1. 1.

   Peel, wash, and slice the sweet potato into about 4-6 slices. Bake the slices in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 8-10 minutes.

2. 2.

   Meanwhile, peel the garlic for the hummus. Rinse and drain the chickpeas. Blend 150 g of chickpeas with garlic, oil, tahini, lemon juice, cumin, paprika, and 2 tbsp of water with an immersion blender until smooth. Season with salt and pepper.

3. 3.

   Peel, wash, and finely grate the beetroot. Wash and pat dry the spinach.

4. 4.

   Remove the sweet potato slices from the oven, spread them with hummus, and top with beetroot, spinach, and the remaining chickpeas. Serve sprinkled with black cumin.