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Leftovers remix: Sweet potato hummus flatbread

I’ve been trying to have healthier lunch ingredients on hand so I don’t have a hanger moment and hit the Postmates button. I stumbled upon this recipe for sweet potato hummus to go with grain bowls. I made A LOT of it. It’s so good. Dinner rolled around the other night and I was craving pizza. I pulled some lavash bread out from the depths of the fridge, slathered it in sweet potato hummus, topped it was fresh mozzarella, pickled onions and this crazy good cilantro sauce. BAM. Dinner was served without having to order out. The lavash gets super crispy in the oven, and it makes for great leftovers by simply reheating in a cast iron skillet.

So this looks like a lot of ingredients but I guarantee if you can prep before your workweek, they are super versatile, delicious and healthy.

Sweet potato hummus flatbread

Serves two with leftovers

For the hummus:

2 sweet potatoes, peeled and cut into ½ inch chuncks

3 tbs tahini ( This is the best brand)

1 ½ tbs Olive oil

1 tsp cumin

1 teaspoon freshly squeezed lemon juice


For the cilantro sauce:

1 cup cilantro

3 jalapenos

¼ cup crumbled feta

1 garlic clove, chopped

1 ½ tbs lime juice

2 tsp chopped fresh oregano or basil

¾ tsp sea salt

½ Dijon mustard

½ tbs harissa paste

½ tsp honey

½ tsp ground cumin

½ cup olive oil


For the pickled onions:

½ red onion, sliced thin

½ cup white wine, rice or apple cider vinegar


For the flatbread:

-lavash or other flatbread

-1 ball fresh mozzarella, sliced

Preheat your oven to 425. Toss the potatoes with a little olive oil, place on a baking sheet and roast for 20-25 minutes, tossing once halfway through the cook time.

While you potatoes bake, toss all cilantro sauce ingredients into a food processor or blender, and blend until smooth, adding more olive oil if needed for silkiness.

Place the onions in a bowl with vinegar and let sit in the fridge for 20-30 minutes.

Once your potatoes are roasted, place them in a food processor with other hummus ingredients, adding more olive if needed for smoothness.

Crank your oven as hot as it goes (450 is ideal). If you have a pizza stone, warm that up or if you’re like me and have one shitty baking pan, use that.

Spread a thin layer of hummus on the flatbread and top of sliced mozzarella. Place pizza on baking sheet and cook for 5-10 minutes until cheese is bubbly and melted. Top with pickled onions and cilantro sauce. Put in face-hole.


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