Sweet Potato Hummus

• 3 sweet potatoes
• 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white pepper
• sea salt to taste

1. Preheat oven to 400 degrees F (200 degrees C).
2. Poke holes all over sweet potatoes with a fork.
3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool.
4. Cut sweet potatoes in half lengthwise.
5. Combine garbanzo beans and olive oil in a blender and pulse several times to mash.
6. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine.
7. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

sweet potatoes, garbanzo beans, extravirgin olive oil, tahini, lemon juice, lemon zest, ground cumin, ground coriander, ground white pepper, salt

Taken from allrecipes.com/recipe/sweet-potato-hummus/ (may not work)