Sweet potato bites with pink hummus
Apero for 4 people
  • 2 sweet potatoes
  • 1 tin chick peas
  • 1 beetroot cooked
  • 2 tbsp Tahina
  • olive oil
  • pepper
  • juice of half a lime
  • Microgreens 
  • sesame seeds
  • pomegranate seeds
  1. Peel sweet potatoes and cut into 0.8cm thick slices. Sprinkle them lightly with olive oil and roast them in the oven at 200° for about 10 minutes until they are soft.
  2. For the hummus, drain the chickpeas and puree with the finely chopped cooked beetroots and the tahina. Add 2 tablespoons olive oil and season with pepper and lime juice.
  3. Put the pink hummus on the sliced sweet potatoes. Garnish with microgreens, sesame seeds and pomegranate seeds.
  A vegan and healthy alternative to chips :)
Balancing effect on:
Root chakra
Balace your energy
Food for the soul
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