We believe everyone deserves to eat food with quality no matters who you are. We are live to eat, not eat to live. We aim to educate the community by setting a standard that promotes local, farm-to-table and sustainable food practices while serving each table a delectable meal. By eating balanced food, less chance of contracting unknown disease, our mental capability become healthier and having good energy to deal with day to day tasks.
Our kitchen is happy to share our recipes and nutrition values, bon appétit !!! If you have any good recipe, please let us know too…….enquiry@aberdeenhall.org
Sweet Potato Hummus and Avocado Toast
Ingredients (1 Serving) :
| Purple Sweet Potato (Peeled and diced) | 1 cup (133g) |
| Chickpeas (Drained) | 5 tbsps (48g) |
| Extra Virgin Cold Pressed Avocado Oil | 1 tsp (5ml) |
| Almond Milk, Unsweetened | 1/2 cup (120ml) |
| Avocado (Sliced) | 1/2 fruit (67g) |
| Pinenuts | 1 tbsp (9g) |
| Black Sesame | 1/2 tsp (1g) |
| Whole Grain Bread (Toasted) | 2 slices (50g) |
Seasoning :
| Black Pepper | Optional |
Cooking Steps :
- Steam purple sweet potato for 15 minutes until softens.
- Mix and blend sweet potato, chickpeas, extra virgin avocado oil and almond milk in blender until hummus is smooth.
- Spread hummus over toasted bread and place avocado slices on top. Sprinkle pine nuts and black sesame then serve.
Cooking Tips :
- Toast bread using non-stick pan at low heat if toaster is not available.
- Extra hummus can be refrigerated for 3-5 days.
Nutrition Facts
| Energy (Kcal) | 542 |
| Protein (g) | 14.9 |
| Total Fat (g) | 25.9 |
| – Saturated Fat (g) | 3.1 |
| – Trans Fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Carbohydrates (g) | 55.2 |
| – Sugar (g) | 10.1 |
| Dietary Fiber (g) | 15.6 |
| Sodium (mg) | 488 |