1lb.sweet potatoespeeled and cut into 1-inch pieces
1(19.5 oz.) cangarbanzo beans (chick peas)drained and rinsed
1/4c.fresh lemon juice
1/4c.tahini(sesame paste)
2T.olive oil
2tsp.ground cumin
1clovegarlicchopped
Coarse salt and ground pepper
Whole wheat pita bread and crudités
Instructions
Set a steamer basket in a large pot. Fill with enough water to come just below basket, bring to a boil. Add sweet potatoes, reduce to a simmer, cover, and cook until tender, 10 to 12 minutes.
Transfer to a food processor. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree about 1 minute, thin with water if necessary. Season with salt and pepper and let cool.
Refrigerate hummus in an airtight container up to 1 week. Serve with pita and or crudités.