DIRECTIONS

• Preheat Oven to 400F. Prepare 2 Baking Sheets or Jelly Roll Pans with Silocone Mat.
• Slice Sweet Potatoes in half, long way. Rub open face with a light coating of olive oil.
• Place face down on a prepared Sheet
• Mix chickpeas with remaining Olive Oil, ground spices and salt. Spread out onto separate prepared sheet.
• Bake sweet potatoes and chickpeas together. Rotate chickpeas periodically. Remove when they are dried and toasted (may take less time that sweet potatoes). Sweet potatoes will be done when a fork is easily punched through skin, approximately 45 mins to 1 hour.
• Remove from oven.
• Prepare Herb sauce. Whisk hummus, lemon juice, dill, garlic, water and salt. Consistency will be thin enough to drizzle.
• Prepare Tomato Saute. Heat Olive Oil in fry pan over medium heat. Add leeks and cook till soft. Add chopped cherry tomatoes and fry until tomatoes just start to fall apart.
• Prepare plates. Place 1 sweet potato open face up on a plate, slightly mash inside. Top each with 1/2 chickpeas, drizzle 1/2 dressing and add 1/2 tomato saute. Finish with Parsley garnish.
• Serve warm

NOTES:

Fresh cooked chickpeas for the roasting and Hummus make all the difference for a fresh taste!