Sweet potato bites with pink hummus

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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.

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  A vegan and healthy alternative to chips :)

Balancing effect on:

Root chakra