1 sweet potato
1 (15-ounce) can chickpeas
1 (15-ounce) can white kidney beans
3 tablespoons lemon juice
2 tablespoons tahini
4 cloves garlic, minced
2 tablespoons vegetable or olive oil
salt, to taste
pepper, to taste
1. Preheat oven to 350 degrees F. Place the sweet potato on a baking sheet; bake until soft, 30 to 40 minutes. Remove from oven and allow to cool before continuing.
2. In a food processor, combine the cooled baked sweet potato, chickpeas, kidney beans, lemon juice, tahini, and garlic; process until smooth.
3. While processing, add salt and pepper, and then slowly drizzle in vegetable oil until you reach desired consistency.
4. Adjust taste to your liking with additional garlic, lemon, salt, and pepper.
Makes a sweet hummus, delicious with pita and crackers!