Stuffed Sweet Potatoes with Hummus & Za’atar Chickpeas
Here’s a full, delicious recipe for Stuffed Sweet Potatoes with Hummus & Za’atar Chickpeas—a vibrant Mediterranean-inspired vegetarian dish that’s perfect for lunch or a light dinner.
Total Timr
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine: Mediterranean, Vegetarian, Gluten-Free
Ingredients
For the sweet potatoes:
4 medium sweet potatoes
Olive oil
Salt & pepper
For the za’atar chickpeas:
1 can (15 oz) chickpeas, drained, rinsed, and dried
1 tbsp olive oil
1 ½ tsp za’atar
1/2 tsp paprika
Salt, to taste
Toppings:
1 cup classic or garlic hummus
1/4 cup pickled red onions or thinly sliced raw red onions
1/4 cup chopped cucumbers
2 tbsp chopped fresh parsley or mint
Drizzle of tahini or lemon juice
Optional: pomegranate seeds, crumbled feta, or chili flakes
Instructions
1. Roast the sweet potatoes:
Preheat oven to 400°F (200°C).
Wash and dry the sweet potatoes. Prick each a few times with a fork.
Rub lightly with olive oil, place on a baking sheet, and roast for 40–50 minutes, until soft and fork-tender.
2. Prepare za’atar chickpeas:
While sweet potatoes roast, toss chickpeas with olive oil, za’atar, paprika, and salt.
Spread on a baking sheet and roast for 20–25 minutes (can go in with the potatoes), shaking halfway through, until crispy.
3. Assemble:
Once sweet potatoes are cooked, carefully slice them open lengthwise.
Fluff the insides a bit with a fork and season with a pinch of salt.
Spoon in a generous scoop of hummus, then top with crispy chickpeas, cucumbers, red onion, parsley/mint, and any optional toppings.
4. Finish:
Drizzle with tahini or a little olive oil and a squeeze of lemon juice.
Serving Tips
Serve warm, room temperature, or even chilled—great for meal prep.
Pair with a side of tabbouleh or a lemony arugula salad.
Nutrition information
Calories: ~400
Protein: 12g
Fiber: 10g
Fat: 18g
Carbs: 50g