We often make hummus on the road for dips and wraps, or if we’re contributing to a potluck. It’s easy and cheap and better than store-bought. But it’s Fall now and Ren saw a recipe for pumpkin hummus so we decided to make it with sweet potatoes instead, since we didn’t want to buy a whole pumpkin. It’s just cheaper and easier. Add some pepitas and garam masala and voila!

Serves 4

Ingredients:

• 1 small sweet potato
• 1 can garbanzo beans, drained
• ¼ cup olive oil
• ¼ cup tahini
• 3 garlic cloves
• 2 tsp ground cumin
• 2 tsp garam masala
• Juice from 1 lemon
• ½ tsp salt
• 1 Tbs pepitas

Preparation:

Peal the sweet potato and cut into 3/8” cubes. Peal the garlic. Heat 1/3 of the olive oil over a medium-high flame and add the potatoes and garlic, turning until browned on the outside and tender throughout. (Alternatively, you can roast these in an oven or over a grill). When done, add to a food processor, or in our case a 1-quart wide-mouth jar, along with the garbanzo beans and the rest of the ingredients. Retain the liquid from the beans. Puree with an immersion blender until smooth. If it’s too thick, drizzle more of the liquid from the garbanzo beans until you reach the desired consistency. Taste and add more lemon juice and/or salt as desired. Transfer to a serving bowl and drizzle with additional olive oil and garnish with pepitas and serve up with chips, bread, and veggies.