Sweet Potato With Hummus
Ingredients
Metric
1 large or 2 small sweet potatoes
240 ~ 1 can cooked chickpeas
80 ml milk | soy, oat or cashew
1 tsp vinegar, any type
½ tsp garlic powder
½ tsp salt
¼ tsp baking soda
Optional Topping:
1 tbsp spring onions
⅛ tsp ground black pepper
US
1 large or 2 small sweet potatoes
8 oz ~ 1 can cooked chickpeas
⅓ cup milk | soy, oat or cashew
1 tsp vinegar, any type
½ tsp garlic powder
½ tsp salt
¼ tsp baking soda
Optional Topping:
1 tbsp spring onions
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME45 minutes
TOTAL TIME55 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Wash and cut the potato into two halves. Place on top of a baking tray lined with baking paper.
2Roast in the middle of the oven for 40-45 minutes or until cooked through and soft to the touch.
3In the meantime, make hummus. Drain and rinse chickpeas. Add rinsed chickpeas, milk, garlic powder, vinegar, soda and salt to a blender (small cup). Note: you can use garlic powder instead of fresh garlic ~ ½ tsp.
4Blend until smooth ~ 60 seconds. Set aside.
5Transfer baked potatoes to plates.
6Top with hummus.
7Garnish with spring onions. Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
290 Calories per portion
12g protein
53g carbohydrates
12g fiber
4g fat
290 Calories per portion
12g protein
53g carbohydrates
12g fiber
4g fat
High in Vitamins B5, B6, A, C
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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