Check out this great combination. I can’t send you a hummus recipe without sharing this story. My daughter Olivia is 3. About 6 months ago, she started saying the word hummus. The only problem is she pronounced it tummus with a “t.” One day our sister was over and asked her what this stuff that she dips her carrots in. In a loud and slightly annoyed voice, she said, “Tummus!” We got such a kick out of that. Kind of like when she told me she doesn’t like checkup (She meant ketchup).
- 4 sweet potatoes
- 2 tablespoons sea salt flakes
- 1-2 cups baby kale leaves
- ½ teaspoon dried chili flakes
- 1 tablespoon + 1 tsp. extra-virgin olive oil
- Sea salt and cracked black pepper
- 1 sweet onion, chopped
- 1 cup (260g) store-bought hummus (no preservatives)
1. Preheat oven to 200°C.
2. Place the sweet potatoes on an baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until cooked.
3. While the sweet potatoes are cooking, place the kale, chili, oil salt and pepper on a baking sheet with parchment paper and toss to combine. Cook for 8–10 minutes or until golden. Set aside.
4. Heat a sauté pan to medium-high heat. Add 1 tsp. of olive oil and add chopped onions. Sauté until golden brown. (about 15-18 minutes)