High-Protein Sweet Potato Hummus

Recipe By Matthew Maida

If you're looking to upgrade your snack game, this High-Protein Sweet Potato Hummus is about to become your new meal-prep staple. Warm sweet potato, rich tahini, and tangy garlic blend seamlessly with Pronativ unflavored protein powder to pack an impressive 23g of protein per serving into an ultra-velvety dip. Grab your pita and blend up a batch!

Yield
4 Servings
Serving Size
¼ Recipe
Nutrition *
330
Calories
23g
Protein
17g
Fat
20g
Carbs
3g
Sugar
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ingredients

Featured Ingredient

Unflavored Pronativ Native Whey Protein Powder package on a white background
Unflavored Protein Powder
  • 1 Sweet Potato, cooked until tender (baked or steamed)
  • 1 (15oz) can chickpeas, drained and rinsed (reserve 2 tbsp for garnish)
  • 3 scoops Pronativ Unflavored
  • 2 cloves of garlic
  • 1 tsp sweet paprika
  • ¼ cup tahini
  • 2 tbsp extra-virgin olive oil (plus extra for drizzling)
  • Salt and pepper to taste

Directions

  1. Add the cooked sweet potato, chickpeas, protein powder, garlic, tahini, olive oil, sweet paprika, salt, and pepper to a high-speed food processor. Blend until smooth, velvety, and creamy. (Note: If the mixture is too thick, add 1–2 tablespoons of cold water or lemon juice to thin it out.)
  2. Transfer the dip to a serving bowl. Top with the reserved whole chickpeas, a swirl of extra-virgin olive oil, a pinch of sweet paprika, and flaky sea salt if desired.
Person sitting outdoors with trees and sunset in the background

Meet Matthew Maida

Hi, I’m Matthew! I’m a Buffalo, NY native and part of the Pronativ team. I spent a few incredible years living in Italy, where I fell in love with the magic of simple, high-quality ingredients. The kitchen is my happy place—I’m always cooking up new ideas and putting a creative spin on high-protein recipes that are as fun to make as they are to eat!

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