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Loaded Roasted Sweet Potatoes with Hummus & Crispy Chickpeas

Tender roasted sweet potatoes topped with creamy hummus, crispy spiced chickpeas, red onion, feta, and parsley — a hearty vegetarian meal bursting with flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Snack
Cuisine: Mediterranean, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 2 large sweet potatoes halved lengthwise
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Crispy Chickpeas
  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Toppings
  • 0.5 cup hummus
  • 0.25 cup feta cheese crumbled, optional
  • 0.25 cup red onion finely diced
  • 2 tbsp parsley chopped
  • 1 tbsp olive oil for drizzling

Equipment

  • Baking sheet
  • Mixing bowls
  • Parchment paper
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Brush sweet potatoes with olive oil, sprinkle with salt and pepper, and roast cut side down for 30–35 minutes.
  3. Toss chickpeas with olive oil, paprika, cumin, garlic powder, and salt. Roast for 25–30 minutes until crisp.
  4. Flip roasted sweet potatoes and mash centers slightly. Top with hummus, chickpeas, red onion, feta, and parsley.
  5. Drizzle with olive oil and serve warm.

Notes

For vegan option, skip feta or use dairy-free cheese.