February 21, 2022

Sweet Potato Hummus on Flatbread with Red Jalapeno Jelly

Name: Sweet Potato Hummus on Flatbread with Red Jalapeno Jelly
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 1 Sweet Potato; 2 Garlic Cloves; 1 Tbsp Rosemary Leaves; 1 Grilled Red Pepper (from a jar or cook it yourself); 400g Tin Chickpeas; 40g Walnut Halves; 1 Lemon; 1 Tbsp Olive Oil; 1 Handful Rocket; 2 Tbsp A Bit on the Side Red Jalapeno Jelly; 2 Flatbreads

Sweet potatoes are one of my absolute favorite veggies...chock full of flavor, nutrition and visual appeal, these little darlings are so, so versatile. Grab yourself some vegan flatbread and there you go - one of the most delicious dishes that just happens to be vegan-friendly.

This can be served at a special brunch or as a light evening meal. So whether you are just treating yourself and your other half or having your foodie friends around for a get together, this is definitely one to try. If you are feeling very creative and fancy really getting in touch with your food, you can always make your own flatbread. If, however, this doesn't appeal to you or you are tight for time, just buy a good quality, nicely flavored one...quick, tasty and healthy.

Sweet Potato Hummus on Flatbread with Red Jalapeno Jelly

Rated 3 stars by 1 users

Servings

Prep Time

40 minutes

Cook Time

25 minutes

Delicious dish making use of amazing sweet potatoes. Easily adapted to a vegan diet.

Author:

Hilary McGrath

Image of Sweet Potato Hummus on Flatbread with Red Jalapeno Jelly

Ingredients

1 Sweet Potato
2 Garlic Cloves
1 Tbsp Rosemary Leaves
1 Grilled Red Pepper (from a jar or cook it yourself)
400g Tin Chickpeas
40g Walnut Halves
1 Lemon
1 Tbsp Olive Oil
1 Handful Rocket
2 Tbsp A Bit on the Side Red Jalapeno Jelly
2 Flatbreads

Directions

Chop cleaned sweet potato in to small chunks
Drain chickpeas
Place 1/2 chickpeas, sweet potato and garlic cloves on a baking tray
Sprinkle with oil, salt and pepper and roast for 30 mins
Remove veg from the oven and place half the sweet potatoes and the unroasted chickpeas in a food processor
Squeeze the garlic pulp from its skin and place this in the food processor along with the rosemary, lemon zest and 1 tbsp lemon juice
Blend together adding a little water if necessary. Check for seasoning and adjust according to taste
Meanwhile, place the Red Jalapeno Jelly in a pot and heat till it start bubbling
Add the walnuts, reduce the heat and allow to reduce until the walnuts are coated in a thick syrup, stirring all the time
Remove from the heat and keep warm
Drizzle the flatbread with olive oil and toast briefly on a very warm skillet

Assembly

Spread the sweet potato hummus on the flatbreads
Sprinkle with the sweet potato cubes, crispy chickpeas and slices of the red pepper
Top with the coated walnuts and finish with a topping of rocket

Recipe Note

Use vegan flatbread for a vegan dish or some shredded chicken for a meat-lovers' dish

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Sweet Potato Hummus on Flatbread with Red Jalapeno Jelly

Sweet Potato Hummus on Flatbread with Red Jalapeno Jelly

Category

Servings

Prep Time

Cook Time

Ingredients

Directions

Assembly

Recipe Note

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