* 1 x 400g can chickpeas * 3 tbsp olive oil * 1 tsp paprika * 1 tsp chili flakes * ½ tsp salt
**Hummus**
* 1 x 400g can chickpeas * 60g tahini * 2 tbsp olive oil * ½ lemon (juiced) * 50ml water * ½ tsp ground cumin * salt and pepper to taste
**Green Chili Zoug**
* 2 green chilis * 30g coriander * 15g parsley * 1 tsp ground cumin * ½ tsp ground coriander * 1 clove of garlic * 1 lemon – zest and juiced * 125ml olive oil
###Instructions
**Roast the potatoes**
1. Use a fork to pierce the sweet potatoes and place on the baking tray 1. Drizzle the olive oil over the sweet potatoes and season with salt 1. Rub it into the skins then roast for 40-45 minutes until soft and tender
**Roast the chickpeas**
1. Drain the chickpeas and place 1 can of the chickpeas on the other baking tray 1. Drizzle over the olive oil, paprika, chili flakes and salt 1. Roast for 20 minutes until crispy
**Make the hummus**
1. Juice the lemon 1. Place the remaining chickpeas in a blender with the tahini, olive oil, cumin and lemon juice 1. Blend until smooth, taste to season with salt and pepper
**Make the Zoug**
1. You can make this using a food processor or chop by hand 1. Deseed and thinly slice the green chilis 1. Roughly chop the coriander and parsley 1. Zest and juice the lemon 1. Grate the garlic clove 1. Place the chilies and herbs in a bowl with the ground cumin, ground coriander, garlic, lemon and olive oil and mix
**Finish and serve**
1. Divide the potatoes between two plates and slice them open 1. Top with the hummus, crispy chickpeas and spoon over the zoug to serve
2 Comments
###Ingredients
**Sweet Potatoes**
* 4 sweet potatoes
* 2 tbsp olive oil
* salt
**Roasted Chickpeas**
* 1 x 400g can chickpeas
* 3 tbsp olive oil
* 1 tsp paprika
* 1 tsp chili flakes
* ½ tsp salt
**Hummus**
* 1 x 400g can chickpeas
* 60g tahini
* 2 tbsp olive oil
* ½ lemon (juiced)
* 50ml water
* ½ tsp ground cumin
* salt and pepper to taste
**Green Chili Zoug**
* 2 green chilis
* 30g coriander
* 15g parsley
* 1 tsp ground cumin
* ½ tsp ground coriander
* 1 clove of garlic
* 1 lemon – zest and juiced
* 125ml olive oil
###Instructions
**Roast the potatoes**
1. Use a fork to pierce the sweet potatoes and place on the baking tray
1. Drizzle the olive oil over the sweet potatoes and season with salt
1. Rub it into the skins then roast for 40-45 minutes until soft and tender
**Roast the chickpeas**
1. Drain the chickpeas and place 1 can of the chickpeas on the other baking tray
1. Drizzle over the olive oil, paprika, chili flakes and salt
1. Roast for 20 minutes until crispy
**Make the hummus**
1. Juice the lemon
1. Place the remaining chickpeas in a blender with the tahini, olive oil, cumin and lemon juice
1. Blend until smooth, taste to season with salt and pepper
**Make the Zoug**
1. You can make this using a food processor or chop by hand
1. Deseed and thinly slice the green chilis
1. Roughly chop the coriander and parsley
1. Zest and juice the lemon
1. Grate the garlic clove
1. Place the chilies and herbs in a bowl with the ground cumin, ground coriander, garlic, lemon and olive oil and mix
**Finish and serve**
1. Divide the potatoes between two plates and slice them open
1. Top with the hummus, crispy chickpeas and spoon over the zoug to serve
[Source](https://www.bosh.tv/recipes/hummus-stuffed-sweet-potatoes)
Holy shit this looks amazing, cheers for sharing