Pesto Hummus Sweet Potato Bites

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Pesto Hummus Sweet Potato Bites

These pesto hummus sweet potato bites are the perfect bite-size appetizer. Sumac-roasted sweet potato rounds topped with spicy hummus, drizzled with spinach pesto, and sprinkled with crumbled feta.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Keyword: hummus appetizer, sweet potato appetizers

Servings: servings

Author: Brandy O'Neill

Ingredients

For sweet potatoes:

4 whole sweet potatoes
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon sumac
½ teaspoon cracked black pepper

For spinach pesto:

1 cup baby spinach
¼ cup packed cilantro leaves
¼ cup pine nuts
2 tablespoons grated Parmesan cheese
2 cloves garlic
1 tablespoon water
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest

For topping:

1-¼ cup hummus any flavor
½ cup crumbled feta cheese
1 teaspoon crushed red pepper
1 teaspoon sumac

Instructions

For sweet potatoes:

Preheat oven to 425 degrees F and line a baking sheet with parchment paper or a silpat liner, set aside.
Scrub your sweet potatoes so the skin is clean. Slice your potatoes 1/2 inch thick until you have as many rounds as you want. Make sure to buy uniform sized sweet potatoes so the round will end up being uniformed in size. I saved smaller pieces for my dinner so there was no waste. I ended up getting about 23 rounds from 4 smaller sized sweet potatoes.
Add the rounds to your prepared baking sheet, drizzle with olive oil, kosher salt, sumac and black pepper. Toss to evenly coat, lay flat, add to the oven, cook for 10 minutes, flip rounds and cook for other 10 minutes or until soft and lightly brown.

For pesto:

Add all ingredients to a blender and puree until smooth. Add more water until you reach the desired consistency.

For assembly:

Top each round with about 1 tablespoon hummus, a drizzle of spinach pesto, a crumble of feta cheese and a sprinkling of crushed red pepper and sumac.

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