Sweet Potato Toasts with Four Dips

Sweet Potato Toasts with Four Dips

Sweet Potato Toasts with Four Dips


  • 3 Large Sweet Potatoes (peeled and sliced into 1/2" rounds)
  • 1/2 Cup Olive Oil
  • 2 teaspoons salt and pepper
  • 3/4 Cup Almond Meal
  • 2 1/2 Cups Chickpeas
  • 1/2 Cup Water
  • 1/3 Cup Olive Oil
  • 1/4 Cup Tahini
  • juice from 1/2 a Lemon
  • 1 Tablespoon Salt
  • 1 small steamed Beet
  • 2 Tablespoons fresh grated Turmeric
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon fresh Dill
  • 1 Avocado
  • Pumpkin and Mustard seeds for topping


Preheat the oven to 400.

In a large bowl, combine the first 3 ingredients and mix with a large spoon to coat evenly. Then, toss in the almond meal and be careful not to over-mix. The almond meal should stick to the sweet potatoes but remain dry.

Lay the rounds on a parchment paper lined baking tray with a little bit of space between each one. Bake for 30 minutes.

While those are baking, combine next 6 ingredients in a food processor and blend until very smooth. Divide the plain hummus into 3 parts-- 1/3 can remain in the food processor to be processed first, the other thirds in 2 separate bowls. Dice and add the steamed beet in the food processor with 1/3 of the plain hummus. Process until creamy and scoop into a bowl. Wash the food processor or everything will turn red! Scoop another 1/3 of the plain hummus into the clean food processor and grate in 2 Tablespoons of fresh turmeric root and the maple syrup. Process until smooth and scoop back into its bowl. With the last 1/3 of plain hummus, simply add fresh dill.

Lastly, mash an avocado with salt and pepper into a fourth bowl. These four bowls will be your dips for the sweet potato toasts!

After the 30 minutes are up, BROIL the sweet potato rounds for 5 minutes or until the edged are brown and crispy. Keep a good eye on them to make sure they don't burn!

When the sweet potato toasts are finished, randomly dollop the dips on top of the toasts. I topped mine with pumpkin seeds, mustard seeds, and a drizzle more tahini.