2 medium sweet potatoes, peeled and diced (roughly 1 lb)
1 can garbanzo beans (15.5 oz), rinsed and drained
1/4 Cup freshly-squeezed lemon juice
1/4 Cup tahini
2 Tbsp Extra Virgin Olive Oil, plus more for drizzling on top of hummus
2 tsp Ground Cumin
1/2 tsp minced garlic
salt and freshly-ground black pepper to taste
water for thinning hummus, 2-4 Tbsp
1/2 tsp Ground Sumac for garnish
Peel sweet potatoes and cut into small cubes. Toss lightly with salt, pepper, and a little olive oil. Put potato chunks on a lightly oiled baking sheet and roast in a 350 degree oven for 15-25 min (potatoes are ready when soft when pierced with a fork). You’ll have to stir them a bit during the roasting process. Remove baking sheet from oven and allow to cool slightly.
While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears. Allow garbanzos to completely drain.
Combine cooked, cooled sweet potatoes with garbanzo beans, lemon juice, tahini, 2 Tbsp olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel puree blade. Pulse/process until the mixture is fairly smooth, about 2 minutes, stopping to scrape down the sides of bowl a few times. If the mixture seems too thick, thin the hummus with a few tablespoons of water until it is your desired consistency. Taste for seasoning and add more lemon juice, salt and/or pepper if desired.
Serve at room temperature or chilled , with a drizzle of olive oil on top and a sprinkling of Ground Sumac.