When honeycrisp apples are in season, it is my life’s mission to eat them with every possible meal. If an apple a day keeps the doctor away, then I don’t even know why I bother to waste a portion of my paycheck on health insurance.
Sweet potatoes are right up there with honeycrisp apples—and don’t even get me started on the holiness of avocados—so this recipe is my ultimate love child.
Here’s what you’ll need for the sweet potato hummus:
- ½ cup baked sweet potato
- ¾ cup garbanzo beans
- 1 tbsp apple cider vinegar
- 1 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1 clove garlic
- salt & pepper to taste
Peel a couple sweet potatos, cut into chunks, and boil them until soft when poked with a fork. Smush up ½ a cup of them.
Put all ingredients in a food processor and blend until smooth.
For the rest of the recipe, you’ll need:
- 1 avocado
- 1 apple (I chose honeycrisp because it’s the best apple in the history of apples and each one is specially crafted by the hand of God and coated in happiness and rainbows)
- 1 slice of bread (I chose whole wheat)
Toast the bread. Spread on the sweet potato hummus nice and thick. Top with alternating avocado and apple slices. This makes for the perfect lunch and you can dip extra apple slices in the hummus (you’ll have some leftover) for a delicious snack.
Try it out and let me know what you think! (And you can store the extra sweet potato hummus in the refrigerator for later.)
Recipe adapted from LunchboxBunch.com.
P.S. GO VOTE TODAY!!!