Nooched Sweet Potato Wedges with Guacamole and Hummus
Serves: 4 people
Prep: 50 mins
Adding our nutritional yeast to sweet potato wedges adds a delicious umami flavour which makes this a delicious snack – and healthy too.
Recipe tip: You can add more nooch to the potato wedges for extra flavour. It’s also easy to double this recipe if you have guests coming round for a meze.
What you’ll need:
For the Sweet Potato Wedges
2 tbsp of our Engevita nutritional yeast
3 large sweet potatoes, cut into wedges with their skins on
3 tbsp olive oil
Salt and pepper to taste
For the Guacamole
1 large ripe avocado
1 garlic clove, crushed
1/3rd of a red chilli, chopped
Juice of ½ a lemon
1 tsp coriander powder
A splash of olive oil
Salt and pepper to taste
For the Hummus
1 can of chickpeas, mostly drained
1 tbsp tahini (optional)
1 garlic clove
Juice of ½ a lemon
3 tbsp olive oil
Paprika to serve
Salt and pepper to taste
How to do it:
Heat the oven to 200C. Mix the potato wedges with the nooch and the olive oil. Put in a non-stick baking tray, preferably on parchment paper, and cook for 40 minutes turning once, until golden.
Meanwhile, to make the guacamole, scoop out the avocado flesh into a bowl and mash. Mix in the garlic, chilli, coriander powder and lemon juice and a splash of olive oil. Season to taste.
To make the hummus, mix all the ingredients (except the paprika) in a blender, until smooth and creamy. Serve in a bowl and sprinkle with paprika to serve.
Once the wedges are ready, serve with the dips so that the nibbling can begin.
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