extra olive oil, sesame seeds, crushed red pepper, minced fresh parsleyfor garnish (optional)
Toss the sweet potatoes with 1 tablespoon of the olive oil and kosher salt/pepper to taste. Roast on a parchment-lined rimmed baking sheet at 425 degrees for 20 minutes, or until potatoes are tender and beginning to brown.
Remove from oven and allow sweet potatoes to cool for at least 10 minutes.
Add cooled sweet potatoes, drained chickpeas (15 oz. can), remaining 3 tablespoons of olive oil, 2 smashed garlic cloves, lemon zest and juice (from 1 lemon), tahini (3 tablespoons), salt/pepper (to taste), cumin (1/2 teaspoon), and cayenne pepper (1/8 teaspoon) to food processor (or blender). Blend together until completely pulverized- about 2 minutes.
While food processor is running, add reserved chickpea liquid 1/4 cup at a time, until hummus has reached desired consistency. Keep in mind, it will thicken as it cools- the food processor heats the ingredients up a bit.
Taste and adjust seasoning as necessary.
Garnish with extra olive oil, sesame seeds, crushed red pepper, and/or minced fresh parsley, if desired.
Serve spread on sandwiches, with pita bread or crudités, or as a substitute for mayo in chicken or tuna salad.
Tahini substitute: You can use peanut butter or almond butter instead of tahini, which is a similar paste made from sesame seeds instead of nuts.
Use leftover roasted sweet potatoes to save time!
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.