Ingredients
Sweet potato soldiers
- 2 Large sweet potatoes cut into soldiers
- 1 tsp Cumin
- 2 tsps Smoked paprika
- 1 tsp Ground coriander
- 1 tsp Garlic granules
- 1 Good pinch of salt and pepper
- 1 Good drizzle of oil
Hummus
- 2 x 400g cartons of chickpeas drain one tin and keep the water of the other to add into the hummus
- 1 Lemon juice only
- 3 Garlic cloves peeled and loosely chopped
- ½ tsp Chilli flakes plus more to taste
- 1 tsp Paprika
- 1 tsp Ground cumin
- 2 tsps Honey
- 1 tsp Salt plus more to taste
- 1 tsp Pepper
- 2 tbsps Rapeseed oil
Optional garnishing
- Chilli flakes
- Ground coriander leaf
- Extra virgin olive oil
Instructions
- For the sweet potatoes soldiers:
- Pre heat the oven to fan 190℃
- Cut the sweet potatoes into soldiers - place in a large bowl. Season with a drizzle of oil, salt, pepper, smoked paprika, ground cumin, ground coriander, garlic granules and mix well with your hands. Place the soldiers on a parchment lined baking tray and roast in the oven for around 50 minutes, turning half way through.
- For the hummus:
- Simply, add all the ingredients to a food processor and blitz until smooth.
- Place in a bowl and top with a drizzle of extra virgin olive oil, ground coriander leaf and chilli flakes.
- You can store the hummus in an airtight container for 3-5 days.
Nutrition
Calories: 238kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 458mg | Potassium: 554mg | Fiber: 7g | Sugar: 9g | Vitamin A: 16509IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer