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Healthy Home Economist / Archives / Recipes / Appetizer Recipes / Side Recipes / Sweet Potato Hummus

Sweet Potato Hummus

by Sarah Pope / Affiliate Links ✔

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  • More Sweet Potato Recipes
  • Sweet Potato Hummus Recipe+−
    • Ingredients
    • Instructions

Healthy recipe for sweet potato hummus, a unique and delicious twist on this traditional Middle Eastern favorite.

sweet potato hummus in a white bowl on green napkin

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 Pasta
  • Sweet Potato Casserole (sugar-free)
homemade sweet potato hummus in a white bowl
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Sweet Potato Hummus Recipe

Recipe for sweet potato hummus that is a unique and delicious twist on the traditional Middle Eastern favorite.

Course Side Dish
Cuisine Mediterranean
Keyword healthy
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 240 kcal
Author Sarah Pope

Ingredients

  • 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

Instructions

  1. 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.

  2. Bring chickpeas to a boil and simmer for 30 minutes or until soft.

  3. If using jarred soaked chickpeas (2 1/2 jars equals 1 cup of dried chickpeas), skip the above steps.  

  4. Coarsely chop the carrot and sweet potato and simmer in a pot of water along with the garlic until soft.

  5. 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.

  6. Add olive oil gradually, pureeing at high speed until a very smooth paste is formed. Use more olive oil to obtain the desired consistency.

  7. Serve sweet potato hummus immediately with choice of crackers, chips or cut vegetables.

  8. Refrigerate any sweet potato hummus leftovers in an airtight, preferably glass container.

Nutrition Facts
Sweet Potato Hummus Recipe
Amount Per Serving (0.5 cup)
Calories 240 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 25mg1%
Potassium 310mg9%
Carbohydrates 21g7%
Fiber 4g16%
Protein 5g10%
Vitamin C 5mg6%
Calcium 25mg3%
Iron 1.23mg7%
* Percent Daily Values are based on a 2000 calorie diet.
healthy sweet potato hummus on cutting board in white bowl
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Category: Legume Recipes, Side Recipes, Vegetarian Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission 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.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (27)

  1. KK

    Sep 28, 2011 at 3:52 pm

    I made this last weekend and it was a huge hit! Incredibly delicious and packed with nutrients. Thanks so much for this wonderful recipe. 🙂

    Reply
  2. Michelle M

    Sep 20, 2011 at 9:00 pm

    Okay, I thought yams were orange and sweet potatoes were white… am I lost? Is this actually Yam Hummus?

    Reply
  3. fitzgerald

    Sep 20, 2011 at 8:23 pm

    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. 🙂

    Reply
  4. Molly Jean Henson

    Sep 20, 2011 at 6:15 pm

    Do you soak the chickpeas overnight, cook for 30 minutes etc when using canned chickpeas? Thank you so much for your blog.

    Reply
  5. Amy Cazin

    Sep 20, 2011 at 5:36 pm

    I made a version of this last month with left over organic pumkin! it was awesome!

    Reply
  6. Melinda

    Sep 20, 2011 at 5:13 pm

    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!

    Reply
  7. Sue

    Sep 20, 2011 at 2:54 pm

    I will have to try this recipe, it sounds great.

    Reply
  8. Marta Navaret via Facebook

    Sep 20, 2011 at 2:18 pm

    as always, you rock Sarah! great recipe!

    Reply
  9. Marta Navaret via Facebook

    Sep 20, 2011 at 2:18 pm

    as always, you rock Sarah! great recipe!

    Reply
  10. Melissa Brinkley Churchill via Facebook

    Sep 20, 2011 at 12:21 pm

    yummmm

    Reply
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