SWEET POTATO & BEET HUMMUS CROSTINI WITH POMEGRANATE & GOAT CHEESE | VALENTINE’S DAY APPETIZER ❤️

 

INGREDIENTS:

 

For the Sweet Potato Crostini:

• 2 medium sweet potatoes, sliced into 1/2 inch rounds
• 1 tablespoon olive oil
• Salt and pepper to taste

 

For the Beet Hummus:

• 1 cup cooked beets, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Water, as needed for consistency

 

For the Topping:

• 1/2 cup goat cheese, crumbled
• 1/2 cup pomegranate seeds
• Fresh parsley, chopped (for garnish)

 

INSTRUCTIONS:

 

STEP 1: PREPARE THE SWEET POTATO CROSTINI

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare Sweet Potatoes: Arrange the sweet potato slices on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Bake: Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until tender and slightly crispy.

 

STEP 2: MAKE THE BEET HUMMUS

Blend Ingredients: In a food processor, combine the cooked beets, chickpeas, tahini, lemon juice, minced garlic, salt, and pepper. Blend until smooth.

Adjust Consistency: If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency.

 

STEP 3: ASSEMBLE THE CROSTINI

Spread Hummus: Once the sweet potato rounds are baked, remove them from the oven and let them cool slightly. Spread a generous amount of beet hummus on each sweet potato slice.

Add Toppings: Top with crumbled goat cheese and sprinkle with pomegranate seeds. Garnish with fresh parsley.

 

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4-6

 

Enjoy your Sweet Potato & Beet Hummus Crostini, a vibrant and healthy appetizer perfect for Valentine’s Day!