A snack plate with all my favorite fall things! If there’s any kind of hummus that is right for this season, it’s sweet potato hummus. Paired with all the roasted veggies and you’ve got yourself a fun meal.
Dip and scoop kinda meals are always fun and now that fall is here, you bet you’ll find me sneaking sweet potatoes into everything. I already do that year-round, but still. I was so excited for this that I drew a picture last night. Let’s just say I got so carried away with roasting every veggie possible, I wasn’t able to fit everything in. I wanted to add some boiled eggs and pita chips on there, but as you can see, this is loaded enough as is!
What’s on the Plate
Sweet potato hummus, cauliflower, brussel sprouts, carrots, zucchini, sweet potatoes, crunchy chickpeas, and figs. This meal can be ready in 30 minutes, no joke–and that is including the hummus. You just need to be a little strategic, so I’ll walk you through my snack plate process.
The Rundown
1. Draw a picture. Haha I’m kidding about this one––sort of. I thought it was fun to draw it out and visualize what I wanted on it! That way it was super easy to get things going when I stepped into the kitchen.
2. For the hummus, have your sweet potato roasted beforehand and cook your chickpeas if you’re using dried chickpeas like I did. I popped my sweet potato in the oven when I made baked oats in the morning. You can do it any day you meal prep or an hour or so before you eat.
3. Prep your veggies (and some leftover chickpeas) and put them on a baking sheet. Toss with olive oil, garlic powder, paprika, salt, pepper, and any other spices you’d like. I used my air fryer for the sweet potato chips because they wouldn’t fit in my oven.
4. Blend your hummus while your veggies roast. I love adding some aquafaba, the water left in a can of chickpeas or after cooking your chickpeas, in my hummus for the best texture. It’s highly unlikely that you don’t have any on hand because you’re literally using chickpeas for this, but if you don’t, you can use cold water instead.
5. Eat the most epic wholesome snack plate evaaaaa
Creamy Sweet Potato Hummus
Ingredients
- 1 cup cooked or canned chickpeas
- 1 large roasted or cooked sweet potato
- ½ cup tahini
- 2 tbsp lemon juice
- ½ cup aquafaba (water left after cooking chickpeas or water found in can) sub cold water
- ¼ cup cold water
- pinch of salt
- olive oil for topping
Instructions
- Roast your sweet potato beforehand or cook via another method, but make sure it's soft. To roast, preheat oven to 400 F, prick holes with fork (for faster cooking), wrap in foil, and bake for 45-50 minutes.
- Blend all ingredients in a high-speed processor and add the aquafaba and cold water last.
- Garnish with some olive oil, paprika, and whatever else you want!
If you like this roasted veggie snack plate, you’ll also love
Roasted Butternut Squash Farro Salad
