Recipe for sweet potato hummus that is a unique and delicious twist on the traditional Middle Eastern favorite using chickpeas.
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).
32 oz of jarred chickpeas may be substituted for the dried chickpeas soaked overnight.