Sweet-and-Savory Sweet Potato Hummus

Ingredients

• 1 medium sweet potato (about 6-8 ounces)
• 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
• ¼ cup extra-virgin olive oil
• 2 tbsp tahini (sesame seed paste)
• 2 tbsp lemon juice (about ½ medium lemon)
• 2 garlic cloves, minced (about 1 teaspoon)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 pinch ground nutmeg

Method

1. Prick the sweet potato all over with the prongs of a fork, then wrap in a paper towel and microwave on high (default setting) until fork-tender, about 3-4 minutes on each side.
2. While the sweet potato is cooking, add the beans, olive oil, tahini, lemon juice, garlic, cumin, coriander, salt, black pepper, and nutmeg to a food processor. Pulse to combine, then blend until mostly smooth, about 1-2 minutes.
3. Cut the cooked sweet potato in half lengthwise and let cool slightly, about 2-3 minutes.
4. Scoop the sweet potato flesh (about ⅔ cup) out of the skin and into the food processor. Discard the skin.
5. Continue blending until the mixture is very smooth, about 2-3 minutes, scraping down the sides as needed.
6. Serve immediately, or chill before serving. Store in the refrigerator for 5-7 days.

This dip goes well with whole-grain crackers, pita, or raw vegetables. For a pop of flavor and texture, try adding pomegranate seeds and/or toasted pepitas (green pumpkin seeds). Peanut butter can be used in place of the tahini, if desired.