Stuffed Mediterranean Baked Potatoes recipe
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Ingredients
- ¾ cup dry garbanzo beans 3 cups water 1 tablespoon olive oil, divided, or as needed ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon smoked paprika 1 pinch sea salt 4 medium sweet potatoes, scrubbed and halved lengthwise ¼ cup hummus 3 cloves garlic, minced 2 tablespoons fresh lemon juice 1 teaspoon chopped fresh dill ¼ cup diced grape tomatoes ¼ cup chopped fresh parsley 1 teaspoon lemon juice, or to taste
Nutrition Info
- 198 caloriescarbohydrate: 36.4 gcholesterol: : -fat: 3.7 gfiber: 7.4 gprotein: 6.2 gsaturatedFat: 0.5 gservingSize: -sodium: 138.2 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Mediterranean Baked Potatoes
Directions
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Soak garbanzo beans in water for 8 hours, or overnight.
Rinse and drain beans. Place in a pot and cover with 3 cups water. Boil until tender, about 45 minutes. Drain and rinse under cold water for 2 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Remove and discard garbanzo bean skins. Place beans in a bowl and add 1/2 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, and sea salt. Stir gently until beans are covered and transfer to the prepared baking sheet.
Rub sweet potatoes with remaining 1/2 tablespoon olive oil. Place potatoes face-down on the baking sheet with the beans.
Roast in the preheated oven for 15 minutes. Stir garbanzo beans gently with a wooden spoon and continue cooking about 15 minutes more.
Remove from the oven. Flip sweet potatoes over so they are flesh-side up, smash down insides of sweet potatoes with a spoon and place on a serving plate.
Mix hummus, garlic, 2 tablespoons lemon juice, and dill together in a bowl.
Fill centers of sweet potatoes evenly with hummus mixture. Top with roasted garbanzo beans, tomatoes, and parsley. Drizzle each with lemon juice.