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Baked Yam Fries With Sriracha Hummus [Vegan, Gluten-Free]

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The only way you could make fries more delicious is if had a nice side of spicy hummus to dip them in – and now you do. These yam fries are crispy on the outside, soft on the inside, and served with a creamy hummus with just the right amount of spice.

Baked Yam Fries with Sriracha Hummus [Vegan, Gluten-Free]





Cook Time



For the Fries:

  • 3-4 large yams or sweet potatoes, washed
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Hummus:

  • 1 1/2 cups cooked chickpeas, rinsed
  • 1 tablespoon tahini
  • 2 cloves garlic, peeled
  • 1 tablespoon lemon juice
  • 2 tablespoons Sriracha
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt


  1. Preheat the oven to 425°F and line a baking tray with foil.
  2. Chop the potatoes into matchsticks and toss them with olive oil and seasoning in a large bowl and spread them out in an even layer on the tray.
  3. Bake them for 15 minutes.
  4. Remove them from oven, toss them a little bit, and then return them to oven and bake for 15-25 more minutes until crispy.
  5. Remove them from the oven and season them with more salt and pepper.
  6. Combine all the ingredients for hummus in a small food processor or blender and pulse them until they’re smooth.


Nutritional Information

Total Calories: 1521 | Total Carbs: 263 g | Total Fat: 43 g | Total Protein: 51 g | Total Sodium: 2000 g | Total Sugar: 73 g

Per Serving: Calories: 380 | Carbs: 66 g | Fat: 11 g | Protein: 13 g | Sodium: 500 mg | Sugar: 18 g





Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.



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