Sweet Potato Hummus

Sweet potato hummus is Real Food that fits the budget!

I first met Arabella Forge, author of the sensational new book Frugavore,  at the 2004 Wise Traditions Conference.  A fellow Weston A. Price Chapter Leader, we immediately hit it off as my husband is also from her hometown of Melbourne Australia and I have visited that beautiful city on several occasions.

Arabella and I have kept in touch since then with my Melbourne residing Mother-in-Law getting to know Arabella as well through sharing of some garden extras on occasion!

I was very excited to learn that Arabella’s book Frugavore had recently been released in the United States.  The Australian version has already received a thumbs up book review from Sally Fallon Morell, President of the Weston A. Price Foundation.

I’ve had the pleasure of reading through the US edition of Frugavore in recent weeks and I will be sharing a few of my favorite recipes from it in the coming days.  This book is simply loaded with practical advice and recipes for those who seek to eat Real Food on a budget – wasting not and wanting not.

One of the most unique recipes in the book is this one for sweet potato hummus.  Enjoy!

Sweet Potato Hummus

Soaking time: overnight

Prep time: 5 minutes

Cooking time: 1 hour

Serves 8

Ingredients

1 cup dried chickpeas or 2 cans (16 oz each) of chickpeas

1 large sweet potato

1 medium carrot

1/2 cup olive oil (find it here)

1 or more cloves of garlic

1/2 tsp paprika

Juice of 1 large lemon

Sea salt

Instructions

Soak the chickpeas in water with a pinch of baking soda overnight to improve digestibility and nutrient absorption considerably.  Drain, rinse and re-cover with fresh filtered water, bring to a boil and simmer for 30 minutes.

Coarsely chop the carrot and sweet potato and add them to the pot along with the garlic. Simmer for an additional 20-30 minutes or until the chickpeas and vegetables are soft.

Drain the chickpeas and veggies 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.

Be sure to refrigerate any sweet potato hummus leftovers in an airtight, preferably glass container (I like these).

Love this sweet potato hummus recipe? Try these other sweet potato recipes too.

Sweet Potato Pasta

Sweet Potato Casserole

Sarah, The Healthy Home Economist

Picture Credit

Sarah

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.