Stuffed Mediterranean Baked Potatoes

Name: Stuffed Mediterranean Baked Potatoes recipe
Prep time: 30 min
Cook time: 1 h 20 min
Yield: 8 servings
Cuisine: Global
Ingredients: ¾ cup dry garbanzo beans; 3 cups water; 1 tablespoon olive oil, divided, or as needed; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ teaspoon smoked paprika; 1 pinch sea salt; 4 medium sweet potatoes, scrubbed and halved lengthwise; ¼ cup hummus; 3 cloves garlic, minced; 2 tablespoons fresh lemon juice; 1 teaspoon chopped fresh dill; ¼ cup diced grape tomatoes; ¼ cup chopped fresh parsley; 1 teaspoon lemon juice, or to taste

by Rosalyn Flores 2 years ago

0 (0)

1 hour

198 kcal

36.4 g carbs

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Description

Gluten-free and vegan Mediterranean stuffed baked sweet potatoes with hummus and roasted garbanzo beans.

Ingredients

¾ cup dry garbanzo beans
3 cups water
1 tablespoon olive oil, divided, or as needed
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
1 pinch sea salt
4 medium sweet potatoes, scrubbed and halved lengthwise
¼ cup hummus
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill
¼ cup diced grape tomatoes
¼ cup chopped fresh parsley
1 teaspoon lemon juice, or to taste

Directions

1. Soak garbanzo beans in water for 8 hours, or overnight.
2. Rinse and drain beans. Place in a pot and cover with 3 cups water. Boil until tender, about 45 minutes. Drain and rinse under cold water for 2 minutes.
3. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. Remove and discard garbanzo bean skins. Place beans in a bowl and add 1/2 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, and sea salt. Stir gently until beans are covered and transfer to the prepared baking sheet.
5. Rub sweet potatoes with remaining 1/2 tablespoon olive oil. Place potatoes face-down on the baking sheet with the beans.
6. Roast in the preheated oven for 15 minutes. Stir garbanzo beans gently with a wooden spoon and continue cooking about 15 minutes more.
7. Remove from the oven. Flip sweet potatoes over so they are flesh-side up; smash down insides of sweet potatoes with a spoon and place on a serving plate.
8. Mix hummus, garlic, 2 tablespoons lemon juice, and dill together in a bowl.
9. Fill centers of sweet potatoes evenly with hummus mixture. Top with roasted garbanzo beans, tomatoes, and parsley. Drizzle each with lemon juice.