3-1/2 Cups of sweet potato, peeled and cut into 1 inch cubes
Juice of 1 lime
1 clove garlic
1 – 15 oz can of chickpeas, drained
2 Tbsp tahini
3 Tbsp Olive Oil
1 Chipotle pepper (optional)
1 Tbsp Adobo Seasoning
1/2 tsp Salt
1 tsp Ground Cumin
Fill a medium-sized pot with just enough water to a depth of about 1/2 inch and bring to a boil. Add sweet potatoes to boiling water and cook, covered, for about 10 minutes, or until sweet potatoes are fork-tender. Remove pan from the stove, transfer sweet potatoes to a colander and rinse under cold water.
While sweet potatoes cook, combine the remaining ingredients in a blender or food processor bowl, fitted with the metal puree blade.
Add steamed sweet potatoes to the blender/food processor, and blend at high speed for one minute. Use a spatula to scrape down the sides of the food processor bowl or blender, and process again for a minute to ensure a smooth consistency for your dip.
Transfer hummus to a serving dish before serving with pita bread, raw veg, or crackers.
Adapted from Sweet Peas and Saffron