Name: Sweet Potato Hummus
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 null sweet potato ((8 to 14 ounces)); 0.33 cup tahini; 2 clove garlic (peeled and roughly chopped); 1 teaspoon lemon zest ((about 1 teaspoon)); 0.25 cup lemon juice; 1 teaspoon fine salt; 0.25 teaspoon ground cumin; 1 tbsp water (cool, as needed); 1 can chickpeas (1 can (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas); 0.25 teaspoon cayenne pepper (optional, for spice); null null olive oil; null null cayenne pepper; null null sesame seeds

Instructions

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1

Preheat oven to 400 degrees Fahrenheit. Bake the potato (1 sweet) for 45 minutes to 1 hour, until tender. Allow to cool.
2

While the potato (1 sweet) cools, combine the tahini (0.33 cup), garlic (2 clove), lemon zest (1 teaspoon), lemon juice (0.25 cup), fine salt (1 teaspoon), and ground cumin (0.25 teaspoon) in a food processor. Drizzle in water (1 tbsp) while processing until creamy. Add water (1 tbsp) more if needed for a thick tahini.
3

Add the drained chickpeas (1 can) and process for about 2 minutes until completely smooth. Once the potato (1 sweet) is cool enough, peel and discard the skin. Add the potato (1 sweet) flesh to the food processor.
4

Blend for about 1 minute until the mixture is completely smooth. Taste, and blend in up to cayenne pepper (0.25 teaspoon) if you desire spice. Serve as is, or garnish with a drizzle of [olive oil], a light sprinkle of [cayenne pepper] or [sesame seeds]. This hummus stores well in the refrigerator for about 1 week.