Cucumber Hummus Boats

Hummus is a great, high protein vegan spread, but all that health can take a wrong turn when you pair it with a Costco sized bag of pita chips (I am very much singling out my boyfriend here).
For a light snack or app that looks festive, make these simple cucumber hummus boats. They are easy to make and the combo of creamy hummus and crispy crunchy cucumbers is on point. Any type of hummus or really any type of dip/spread will do for that matter. I’ve used sriracha hummus, black bean dip and more and they all work great!

2 cocktail cucumbers
2 tablespoons hummus of choice
4 cherry tomatoes
1 teaspoon sesame seeds


Slice cucumbers in half and using a small spoon or grapefruit spoon, remove seeds to create a boat like shape.
Scoop a half tablespoon of hummus into each cucumber half and spread evenly.
Slice cherry tomatoes and place on top of hummus.
Sprinkle each cucumber boat with ¼ teaspoon of sesame seeds.



Chickpea Stuffed Sweet Potatoes

This weekend at the market, the sweet potatoes were calling my name. I’m not quite sure why because they certainly aren’t the most handsome of vegetables but I brought them home only to realize that I had no idea how to prepare them.
I certainly have eaten my fair share of sweet potato but for some reason have never made them myself. This called for some research time.


I wanted to make a satisfying main dish with sweet potatoes, all with ingredients I already had in my kitchen. I started browsing and came across a great recipe which I modified to add some more veggies, change some seasonings, lightened up the oil content, and made them “stuffed” potatoes rather than just halves. I especially loved the change of extra sauteed veggies for even more crunch and the salty bite of the capers.
The result was seriously delicious and a very filling (not to mention, super photogenic!) vegan dinner. Cut in half, these ‘taters would be great as a side dish as well.


Makes 2 Stuffed Sweet Potatoes

2 medium sweet potatoes
½ 15 oz can (a little less than 1 cup) chickpeas
1 teaspoon olive/coconut oil
½ teaspoon cumin
¼ teaspoon each paprika, cinnamon and chili powder
½ tablespoon lemon juice

Hummus Sauce:
2 tablespoons hummus ( I used this spicy hummus for a little kick!)
½ tablespoon lemon juice
½ teaspoon thyme
1 teaspoon minced garlic gloves
Salt and pepper to taste
Optional- 1-2 teaspoons water to thin out sauce

½ bell pepper
1 cup dark greens
2 tablespoons chopped parsley
2 teaspoons drained capers

Preheat oven to 400F.
Scrub sweet potatoes, pat dry, and then poke it with a fork 5-6 times.
Spray or rub sweet potato halves with olive/coconut oil and place onto a foil lined baking sheet. Place sweet potatoes in the oven for ~45 minutes until tender.
Rinse chickpeas and pour into a small bowl. Add in olive/coconut oil, spices and lemon and toss to coat.
Spray or rub sweet potato halves with olive oil and place onto a greased or foil lined baking sheet.
Place chickpeas on top of another foil lined baking sheet and place into the same 400F oven 25 minutes before it is time to take out your potatoes. Remove chickpeas ~25 minutes when they are golden brown.

While sweet potatoes and chickpeas are cooking, prepare the sauce. Combine all ingredients in a bowl, adding salt and pepper to taste.
Dice bell pepper half and lightly saute along with dark greens and any other veggies of choice you would like to add (onions and carrots would work great here).

Once sweet potatoes and chickpeas are ready, remove from oven. Slice large slits into each sweet potato to stuff them.
Serve sweet potatoes topped with chickpeas, sauteed veggies, hummus sauce and garnished with capers and parsley.