I first met Arabella Forge, author of the sensational book Frugavore, at the 2004 Wise Traditions Conference. 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.
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.
Homemade Hummus
One of the most unique recipes in Frugavore is this one for sweet potato hummus. It is a unique and tasty twist on the traditional Middle Eastern favorite made with chickpeas. Another awesome recipe from this book featured on this blog is Moroccan rabbit hot pot.
Enjoy!
Sweet Potato Hummus Recipe
Recipe for sweet potato hummus that is a unique and delicious twist on the traditional Middle Eastern favorite using chickpeas.
Ingredients
- 1 cup dried chickpeas
- 1 sweet potato large, preferably organic
- 1 carrot medium, preferably organic
- 1/2 cup extra virgin olive oil
- 1-3 cloves garlic crushed
- 1/2 tsp paprika
- 1 lemon large, juiced
- sea salt to taste
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 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.
Be sure to refrigerate any sweet potato hummus leftovers in an airtight, preferably glass container (I like these).
More Sweet Potato Recipes
Love this sweet potato hummus recipe? Try these other sweet potato recipes too.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
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Yummy! Wow, I LOVE hummus, and I REALLY love sweet potatos! How could I go wrong with this? ;^D
I’ll definitely have to check out “Frugavore”. Do you think I could get it at the library yet? How new is it?
Ariel
Hi Ariel, I think Frugavore is too hot off the presses to be at the library just yet.
Seattle Public Library already has it in the catalog, which means you can put holds on it and be among the first to get it when it arrives. So check your library catalogs! 🙂
Awesome!
This is gonna have to happen this weekend: Sweet Potato Hummus – The Healthy Home Economist http://t.co/3WCRNWtp
I think I would love this book. Just in the last year, we have chickens with fresh eggs daily, and using our own compost for growing our garden. I planted my first fall garden a few weeks ago with cabbage, broccoli, spinache, lettuce, etc. Can’t wait to read this.
Sounds delicious! I bet my little guy would like this too 🙂
Sweet Potato Hummus – The Healthy Home Economist http://t.co/n83LwUKo
Sweet Potato Hummus – The Healthy Home Economist http://t.co/QvgEVXqX
Yes 😉
The baking soda is totally new to me. Can you explain a bit about that? With Nourishing Traditions, it usually calls for soaking with sea salt or whey. Is the baking soda a better substitute? I’d love to know which works best or how to use these. Does just sea salt help with digestion or is that solely used to enhance flavor and impart minerals? Thanks for the wide variety of helpful information you post on this site. I learn so much from you!
Hi Jackie, whey works best for some legumes and baking soda for others. Sea salt is good for soaking nuts and seeds.
Sounds delicious and relatively easy to make RT @realfoodmedia Sweet Potato Hummus http://t.co/3S9Z26N5
Sweet potato hummus is the BEST. Oh so very yummy, especially with some cayenne in it…Mmmmmm!
yummmm
as always, you rock Sarah! great recipe!
as always, you rock Sarah! great recipe!
I will have to try this recipe, it sounds great.
I thought I was too busy to read your post today, but “just a look” wouldn’t take much time. So glad I did, as I really enjoy all these ingredients and look forward to making this. Will serve it on slices of good toasted bread. Thanks!
I made a version of this last month with left over organic pumkin! it was awesome!
Do you soak the chickpeas overnight, cook for 30 minutes etc when using canned chickpeas? Thank you so much for your blog.
I LOVE hummus. I’ll definitely have to check this recipe out, especially seeing as (in also MY hometown, Melbourne) it’s almost summer which means barbeque season! Thanks for sharing and I’ll definitely have to check out frugavore. 🙂
Okay, I thought yams were orange and sweet potatoes were white… am I lost? Is this actually Yam Hummus?
I made this last weekend and it was a huge hit! Incredibly delicious and packed with nutrients. Thanks so much for this wonderful recipe. 🙂