Healthy recipe for sweet potato hummus, a unique and delicious twist on this traditional Middle Eastern favorite.
I first met Arabella Forge, a holistic dietician and nutritionist, at the 2004 Wise Traditions Conference.
Arabella’s first book Frugavore received a thumbs-up book review from Sally Fallon Morell, President of the Weston A. Price Foundation.
Arabella and I immediately hit it off and have become lifelong friends in the ensuing years.
My husband is from her hometown of Melbourne Australia, and I have visited that beautiful city on several occasions.
Frugavore is a must-have on the home bookshelf in this era of food shortages and increasingly sketchy food processing techniques.
It contains loads of practical advice and recipes for those who seek to eat Real Food on a budget, the essence of the old proverb “waste not, want not”.
One of the most unique recipes that we enjoy in our home is sweet potato hummus. It is a tasty twist on the traditional Middle Eastern favorite made with chickpeas.
Another awesome recipe from Frugavore featured on this blog is Moroccan rabbit hot pot.
I suggest enjoying this delicious hummus spread on homemade sourdough tortilla chips or these gluten-free sprouted corn tortilla chips.
More Sweet Potato Recipes
If you love sweet potatoes, you may like to try these related recipes too!
Sweet Potato Hummus Recipe
Recipe for sweet potato hummus that is a unique and delicious twist on the traditional Middle Eastern favorite.
- 1 cup dried chickpeas or 32 ounces jarred soaked chickpeas
- 1 sweet potato large, preferably organic
- 1 carrot medium, preferably organic
- 1/2 cup extra virgin olive oil
- 1-3 garlic cloves crushed
- 1/2 tsp paprika
- 1 lemon large, juiced
- sea salt to taste
Soak the dried chickpeas overnight in water to cover with a pinch of baking soda to improve digestibility and nutrient absorption. Drain, rinse and re-cover with fresh filtered water after soaking.
Bring chickpeas to a boil and simmer for 30 minutes or until soft.
If using jarred soaked chickpeas (2 1/2 jars equals 1 cup of dried chickpeas), skip the above steps.
Coarsely chop the carrot and sweet potato and simmer in a pot of water along with the garlic until soft.
Drain the veggies and chickpeas (do not use as aquafaba) and process together in a food processor along with the paprika and lemon juice. Taste and add sea salt as necessary.
Add olive oil gradually, pureeing at high speed until a very smooth paste is formed. Use more olive oil to obtain the desired consistency.
Serve sweet potato hummus immediately with choice of crackers, chips or cut vegetables.
Refrigerate any sweet potato hummus leftovers in an airtight, preferably glass container.
I can’t wait to try this recipe, however, after soaking my chickpeas for a few days and trying to sprout them, I was unsuccessful. So I just decided to boil them. How they are dry and don’t seem to soften up. What could I have done wrong?
Heather, maybe your chickpeas are old? With other beans I have experienced the old factor. Once they reach a certain point (I’m thinking 6 or 12 months old) they often get hard and no matter how long you cook them, they will not get soft.
I made this last night/today. It was really yummy and very simple.