Rosemary Sweet Potato Hummus

Happy Fall!

I've been quite a busy bee the past few weeks and I'm really thankful for this holiday, as it's finally been a time of rest and relaxation. Having nothing planned for a few days is quite the gift and I'm reveling in it. 

 Yesterday I taught at the monthly meeting of the Evening Herb Society of Palm Beach at Mounts Botanical Garden where I shared a bunch of delicious herbal creations. One of my favorites thing to make this time of year has been a Rosemary Sweet Potato Hummus. 

 This will knock the socks off any guest or friend you serve it too! I'm happy to share it and hope you all have fun in the kitchen, making nourishing food for yourself & loves ones. 

  A few caveats with this recipe are that I personally put a lot of time into it, which may be why the hummus I make tastes differently than anything you make. I used dried chickpeas I got in bulk using cotton drawstring bags, zero waste style, and soaked them overnight with a few bay leaves and kafir lime leaves from my garden. The next morning I cooked the chickpeas with the leaves and half a head of garlic for about 45 minutes. I was looking for an al dente consistency.  

While the chickpeas were cooking on the stove, I started roasting the sweet potatoes with the other half of garlic cloves & a red onion. I roasted these in the oven at 375 degrees for about 40 minutes. For the last 5 minutes or so, I sprinkled on chopped rosemary from about 2 sprigs of Rosemary. 

Once these things cooled down is when the recipe comes into play! This most recent time, I used the seeds from a Jackfruit my friend Jack brought to the regional Florida Permaculture Gathering this past weekend. If you want to play with this abundant and delicious food source. Save all the seeds when cutting open a Jackfruit. Clean the seeds of any meat and boil for roughly 20 minutes. After boiling, the seeds still need to be peeled but once you get the skin off you have one of the most delicious tropical treats. Reminds me of a cross between a fava bean & a chestnut. You can keep the recipe strictly chickpeas if you want, then it would be a cup and a half chickpeas or you could make the recipe all jackfruit seeds. It's up to you! 

Rosemary Sweet Potato Hummus Recipe  

1 cup Cooked Chickpeas

1/2 cup Boiled Jackfruit Seeds 

1 1/2 cup Roasted Sweet Potatoes 

3-4 Roasted Garlic Cloves 

1/2 cup Chopped Garlic Chives, Rosemary & Fennel Greens 

4 Tablespoons Rosemary Infused Olive Oil 

2 Tablespoons Sesame Oil

1 Tablespoon Rosemary Infused Apple Cider Vinegar 

Juice from half a Lemon 

1/3 cup Water

Splash Salt & Pepper 

Blend everything together until smooth. You made need to add a splash more of Olive Oil, Vinegar, or Water until you get desired taste and consistency. 

It's amazing on anything and everything: Toast, Carrots, Radishes, on top of sautéed greens. If you want to get real fancy you can blend it with more vinegar and oil to make a creamy delicious salad dressing. 

Happy Hummus Making!

      xoxo Jules