Mediterranean Baked Sweet Potato

This was pretty delicious. Definitely very different than anything I've made before. The chickpeas were on point. I would just snack on them by themselves.

The original recipe had this a vegan recipe, but feta is clearly a wonderful addition.

Ingredients:
4 medium sweet potatoes
1 15oz can of chickpeas, rinsed and drained
1/2 tablespoon olive oil
1/2 teaspoon each cumin, coriander, cinnamon, smoke paprika
optional: squeeze of lemon juice
1/4 cup hummus
juice of 1/2 lemon
1 teaspoon dried dill
3 cloves of garlic, minced
unsweetened almond milk to thin
1/4 cup cherry tomatoes, diced
1/4 cup parsley, minced
2 tablespoon lemon juice
Feta for topping

Preheat oven to 400 degrees and line a baking tray (or two depending on the size) with aluminium foil

Rince and scrub potatoes. Cut in half length wise and rub with olive oil. Place face down on the baking tray. Toss rinsed and drained chickpeas with olive oil, cumin, coriander, cinnamon, paprika and a small squeeze of lemon juice. Put the chickpeas on the baking sheet as well (or on another one if you don't have the room). Bake for 20-25 minutes. Chickpeas will be nice a crispy and you should be able to poke the sweet potatoes easily with a fork.

While the sweet potatoes and chickpeas are roasting, make the garlic sauce. In a bowl mix hummus, lemon juice, dill, and garlic. Add enough almond milk to thin so you can pour it. In a separate bowl, mix chopped tomatoes, parsley and lemon juice.

Top sweet potatoes with garlic sauce, chickpeas, tomato-parsley garnish and feta.