Sweet Potato Hummus and Vegetable Tostadas with Chile Lime Seasoning

There are many days that I’m completely trying to stay out of the kitchen and allow dinner to make itself – but sadly… dinner never does. Those are usually the same days that the day flies by and I’d love nothing more than to head out with the family to pick up Fish Tacos …

Or a really good charbroiled burger.

Those days are long gone though .. since it’s usually $50 – $70 for our family of 7 to eat. I love the break from dishes for a day, but I’ve learned to cope. And usually that’s through food… If there is one thing that is always plentiful that is a CSA bounty. It’s usually overflowing from the drawers – and right now that means lettuce, sweet potatoes, onions, squash and tomatoes.

Although Sweet Potatoes aren’t too much of a thrill in our home, they are inhaled without any type of complaint when they are blended up in the food processor as hummus. Spread them on tostadas and top with some fresh veggies and cheese for a meatless Monday dinnertime idea.

We started by making this easy sweet potato hummus ~ you can use canned chickpeas or, if you have an Instant Pot, plan ahead and make chickpeas quite easily.

Roast your sweet potatoes in the oven or in just 20-25 minutes, then combine them with the chickpeas along with garlic, olive oil and spices for a nice easy spread.

Then top the hummus with all of your favorite veggies – from red peppers to cucumbers, fresh cheese, a little chili lime, and green onions. YUM!

Yum

Sweet Potato and Vegetable Tostadas with Chile Lime Seasoning

Ingredients

Roasted Sweet Potatoes

2 medium sweet potatoes
3 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

Hummus

1 can of chickpeas, drained (or 2 C.)
1/4 C. lemon juice
3 cloves garlic
3 Tbsp olive oil
1 tsp chili powder
1/2 tsp salt
1/8 tsp pepper
3 Tbsp water (or more as needed)

Tostadas:

sweet potato hummus, above
1 pkg. Tostadas
1 cucumber, sliced thin
1 red bell pepper, chopped
1 bunch green onions, chopped
1/2 C. queso fresco
Tajin chile lime seasoning

Instructions

Peel and dice the sweet potatoes into 1" cubes; place in a baking sheet or greased baking dish and drizzle with olive oil, toss with a spoon, then sprinkle with salt and pepper and roast in your oven (stirring halfway through cooking) at 350 for 20-25 minutes.
For the hummus, combine the chickpeas with the lemon juice and olive oil and process for 30 seconds to a minute.
Add the spices and roasted sweet potatoes, then slowly add water as you puree 1-2 minutes or until combined. Taste and determine if more salt/pepper is needed and add at that time.
Pour into dish and serve.
For the tostadas, top with hummus, and fresh veggies, cheese and a sprinkle of chili lime seasoning.

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Looking for more Hummus recipes? You can actually use any of these, too!