8 August, 2017
Spicy Sweet Potato Hummus
Spicy Sweet Potato Hummus
Makes: 12 x 50g portions
Ingredients:
- 200g sweet potato
- 400g can chick peas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground chilli (optional)
- 2 scoops (60g) pure protein powder
Method:
- Preheat the oven to 180g degrees
- Place the sweet potato whole and unpeeled directly in the rack and bake for 30-40 minutes until cooked through
- Place the sweet potato in a zip lock bag and seal for 10 minutes, this will cause the skin to sweat and make it easier to peel off
- Peel and roughly chop the sweet potato and place in a food processor
- Place all ingredients into a food processor and blend under smooth.
Nutritional Value per portion:
- Calories: 92
- Total fats: 5.7g
- Total carbohydrates: 8.9g
- Sugars: 1.1g
- Protein: 6.7g
Recipe Notes:
- Store in an air tight container in the fridge for up to 5 days
- This recipe is freezer friendly to be consumed within 6 months
- Suggested to freeze in an ice cube tray for single serve portions
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.