Smoky Sweet Potato Hummus

• 1/2 pounds, 2-58 ounces, weight Sweet Potato, Peeled And Cut Into 1 Inch Cubes
• 1 can (550mL Size) Chickpeas, Drained
• 1 Lime, Juiced
• 1 clove Garlic
• 2 Tablespoons Tahini
• 3 Tablespoons Olive Oil
• 1 Chipotle Pepper (from A Can)
• 4 teaspoons Adobo Sauce (from Canned Chipotle Pepper)
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Coriander
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Chili Powder

1. Fill a pot with 0.5 cm of water and bring to a simmer.
2. Add the sweet potatoes, put the lid on and steam for 10 or so minutes, until sweet potatoes are soft.
3. Drain and rinse under cold water.
4. While sweet potatoes are steaming, assemble remaining ingredients in the base of a 7-cup food processor fitted with a steel blade.
5. Add the drained steamed sweet potatoes and process on high for one minute.
6. Scrape sides of processor and process on high for another minute.
7. Serve with pita bread, veggies, crackers, or eat it straight from the spoon!

weight sweet potato, chickpeas, clove garlic, tahini, olive oil, pepper, adobo sauce, salt, ground coriander, ground cumin, chili powder

Taken from tastykitchen.com/recipes/appetizers-and-snacks/smoky-sweet-potato-hummus/ (may not work)