Sweet Potato Hummus

Scir Leah Saint

1 pound sweet potatoes, peeled and cut into 1-inch pieces

1 can (19.5 ounces) chickpeas, drained and rinsed

¼ cup fresh lemon juice (from 1 lemon)

¼ cup tahini

2 tablespoons olive oil

Pompeian Olive Oil Extra Virgin

Buy 1 Get 1 Free thru 06/08

2 teaspoons ground cumin

1 garlic clove, chopped

Coarse salt and ground pepper

Whole-wheat pita and crudites such as red pepper and broccoli

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.

Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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