This is the perfect appetizer for any holiday entertaining party. Yams are high in beta carotene and potassium, and when paired with this homemade hummus that is high in fibre, it becomes the perfect guilt-free starter.
Makes 10-12 bites | Takes 30 minutes
1 large yam, sliced into discs
2 Tbsp olive oil
Pinch of salt
For the hummus
1 can (15 ounce) BPA-free organic chickpeas
Juice from 1 lemon
2 small garlic cloves
2 Tbsp olive oil
1/4 cup tahini
1/2 tsp cumin
1/2 tsp salt
Splash of water for binding
1 tsp of sumac for serving
8 asparagus tops
Wash the yam well and slice into disc shapes. Place the discs into a mixing bowl and toss in the olive oil and salt. Line a baking sheet with some parchment paper and place each disc onto the sheet. Bake for 15–20 minutes at 425° F.
Meanwhile, make the hummus. Place all of the hummus ingredients into a high powered blender and blend until smooth. Pour hummus into a bowl and set aside.
Lightly steam a small bundle of asparagus and drain from the water. Cut the tops off and set aside.
When the discs are fully cooked, allow them to cool slightly. Place one teaspoon of hummus onto each yam disc and add a pinch of sumac to each one. Top with the asparagus and serve.
Nutritional information per serving (three): Calories 327; Fat 27g; Carbohydrates 32g; Protein 8g
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Andrea Saliba is a Certified Holistic Nutritionist, health coach and group fitness instructor. She offers nutrition plans that help many gain energy, strength, confidence and an understanding of the power certain foods have on the body. Her approach is to inspire people to choose healthier food choices while educating her clients on the importance of the mind and body connection. Andrea does not believe in fad diets, but rather ways to implement healthy changes into one’s life that encourages balance and lifelong results. www.andreasaliba.ca