Directions

• Cut the sweet potatoes in half to shorten the baking time.
• Stab both halves with a fork and grease them with a little bit of oil. Bake in the oven at 190 degrees Celsius for about 30 minutes. The baking time depends largely on the thickness of the potato. Try to poke it with a fork every now and then to see if it is done.
• Drain the water from the chickpea can and fry them on medium heat with a little bit of oil and barbecue sauce. Stir from time to time. Fry them until they soften a bit (about 10 minutes).
• Add a little bit of water to the humus, a spoon of lemon juice, and a minced clove of garlic. Stir until well combined. Water and lemon juice should make the sauce more pourable.
• Cut cherry tomatoes and parsley into small pieces. Put them in a smaller bowl and pour some olive oil and lemon juice over them. Mix everything.
• When the potato is baked and soft (when you can easily poke it with a fork), take it out of the oven and make a small hole with a spoon in the middle of each half. On top of it put the chickpeas, salad (cherry tomatoes, parsley, olive oil, lemoj juice) and pour the hummus sauce over the mediterranean sweet potatoes.