Dips & Sauces, Sides, Starters, Vegan, Vegetarian

Guacamole Hummus with Fajita Spiced Wedges

Step 1 of 5

To make the hummus, in your Ninja Food processor, combine the chickpeas, spinach, olive oil, tahini, garlic, lime juice, salt, pepper, chilli and avocado

Ingredients

For the hummus

1 can chickpeas (drained and rinsed)
1 handful baby spinach
Heaped tbsp olive oil
1 tbsp light tahini
To taste salt and pepper
As needed water
1 ripe avocado
Juice of 1 lime
1-2 cloves of garlic
To taste chilli flakes

For the wedges

2 large sweet potatoes
As needed olive oil
1 tsp agave syrup
Generous pinch fajita seasoning
To garnish coriander

Step 2 of 5

Blend until smooth and creamy and add in a drizzle of water as needed to create a velvety, creamy texture

Ingredients

For the hummus

1 can chickpeas (drained and rinsed)
1 handful baby spinach
Heaped tbsp olive oil
1 tbsp light tahini
To taste salt and pepper
As needed water
1 ripe avocado
Juice of 1 lime
1-2 cloves of garlic
To taste chilli flakes

For the wedges

2 large sweet potatoes
As needed olive oil
1 tsp agave syrup
Generous pinch fajita seasoning
To garnish coriander

Step 3 of 5

Meanwhile, for the wedges, preheat the oven to 200c. Slice the potatoes into chunks and transfer these onto a baking tray. Drizzle with a little olive oil, the agave and fajita spices, then toss everything together

Ingredients

For the hummus

1 can chickpeas (drained and rinsed)
1 handful baby spinach
Heaped tbsp olive oil
1 tbsp light tahini
To taste salt and pepper
As needed water
1 ripe avocado
Juice of 1 lime
1-2 cloves of garlic
To taste chilli flakes

For the wedges

2 large sweet potatoes
As needed olive oil
1 tsp agave syrup
Generous pinch fajita seasoning
To garnish coriander

Step 4 of 5

Pop these into the oven to bake for 30-40 minutes or until soft in the centre and crisp on the outside

Ingredients

For the hummus

1 can chickpeas (drained and rinsed)
1 handful baby spinach
Heaped tbsp olive oil
1 tbsp light tahini
To taste salt and pepper
As needed water
1 ripe avocado
Juice of 1 lime
1-2 cloves of garlic
To taste chilli flakes

For the wedges

2 large sweet potatoes
As needed olive oil
1 tsp agave syrup
Generous pinch fajita seasoning
To garnish coriander

Step 5 of 5

Serve the hummus and wedges with a drizzle of olive oil, chilli flakes and a sprinkling of coriander to garnish

Ingredients

For the hummus

1 can chickpeas (drained and rinsed)
1 handful baby spinach
Heaped tbsp olive oil
1 tbsp light tahini
To taste salt and pepper
As needed water
1 ripe avocado
Juice of 1 lime
1-2 cloves of garlic
To taste chilli flakes

For the wedges

2 large sweet potatoes
As needed olive oil
1 tsp agave syrup
Generous pinch fajita seasoning
To garnish coriander

Cooking method:

Standard