I didn’t even know this was a thing!

In my attempt to find uses for the sweet potatoes that have started rolling in hot and heavy, I found this recipe.  It seemed like it would be a yummy and more nutritious alternative to hummus, and it was!  I did have to make a couple changes, though.  The original recipe was so thick that it was too difficult to scoop with chips, so I’ve modified it slightly to account for this.

1 lb (approx.) sweet potatoes, peeled and cut into 1″ cubes

1 15.5 oz can of chickpeas, drained with liquid reserved

1/4 c fresh lemon juice

1/4 c tahini

1/4 c olive oil + more for drizzling

2 t ground cumin

2 cloves minced garlic

salt and pepper

Arrange the sweet potatoes in a single layer on a baking sheet.  Drizzle with olive oil and season with Kosher salt.  Roast the potatoes at 400 degrees until they are fork tender, about 30-45 minutes.  Cool until they are cool enough to handle.  Transfer the sweet potatoes along with all the other remaining ingredients except the chickpea liquid to a food processor.  Process until smooth.  Slowly drizzle in enough of the chickpea liquid to achieve the desired consistence.  Season with salt and pepper.  Store in an airtight container in the refrigerator up to one week.