Sweet Potato Hummus

• 1 pound sweet potatoes (about 2), peeled and cut into 1-inch pieces
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 1/4 cup tahini (sesame seed paste)
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 garlic clove, finely chopped
• Coarse salt and freshly ground pepper
• 1/2 teaspoon hot or smoked paprika, for garnish

1. Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil.
2. Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.
3. Transfer potatoes to a food processor.
4. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic.
5. Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary.
6. Add 1/4 teaspoon salt and season with pepper.
7. Let cool; refrigerate for up to 1 week in an airtight container.
8. Garnish with paprika before serving.
9. (Per 1/4-cup Serving)
10. Calories:106
11. Saturated Fat: .6g
12. Unsaturated Fat: 3.4g
13. Cholesterol: 0mg
14. Carbohydrates: 14.8g
15. Protein: 2.9g
16. Sodium: 151mg
17. Fiber: 2.7g

sweet potatoes, chickpeas, lemon juice, tahini, olive oil, ground cumin, garlic, salt, paprika

Taken from www.epicurious.com/recipes/food/views/sweet-potato-hummus-394118 (may not work)