Sweet Potato Hummus with Olive Oil and Sumac

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can garbanzo beans, rinsed until no foam appears and then drained well
• 1/4 C fresh squeezed lemon juice
• 1/4 C tahini sauce
• 2 T extra virgin olive oil, plus more for drizzling on top of hummus
• 2 tsp. ground cumin
• 1/2 tsp. minced garlic
• Salt and fresh ground black pepper to taste
• Water for thinning, 2-4 T
• 1/2 tsp. paprika or Sumac for garnish, optional

Directions

1. Remove the skins from the sweet potatoes, then chop them into small dice. Transfer them to a microwave-safe bowl, cover with a vented lid or plastic wrap, and cook on high until tender, about 10-12 minutes. Microwave strength varies, so peek in occasionally and use care around the steam.
2. As the sweet potatoes cook, pour the garbanzo beans into a colander set in the sink. Rinse them under cold water until the foamy bubbles are gone, then leave them to drain well.
3. Add the softened sweet potatoes, drained garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper to the bowl of a food processor fitted with the steel blade.
4. Run the processor until the hummus looks mostly smooth, about 2 minutes, stopping now and then to scrape the bowl. If it feels thicker than you like, blend in a few tablespoons of water until the texture is right.
5. Check the seasoning, then mix in additional salt and/or pepper if you want it.
6. Serve the hummus cool or at room temperature, adding a little olive oil over the top and paprika or Sumac, if desired. Pair it with whole wheat pita triangles, vegetable dippers, or whole grain chips. Store the hummus in the refrigerator for at least a week.