½ cup dried organic chickpeas
1 medium sweet potato (about 1 pound)
¼ cup of lemon juice
¼ cup of tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove
Salt and black pepper, to taste
Fresh parsley, minced for garnish
Soak the chickpeas in water with a pinch of baking soda overnight. The baking soda helps to improve digestibility and nutrient absorption. Drain, rinse and re-cover with fresh water, bring to a boil and simmer for 40-45 minutes until the chickpeas are soft. Note: you can substitute 1 16 oz can of organic chickpeas.
Heat the oven to 375 degrees Fahrenheit. Pierce the washed sweet potato with a fork so the steam can escape. Place the sweet potato in the oven on the oven rack and bake for about 45 minutes or until tender when pierced with a fork. Remove the sweet potato from the oven and let it cool slightly. Scoop out the potato flesh into the bowl of the food processor.
Drain the chickpeas and add to the food processor along with the baked sweet potato flesh. Add the lemon juice, tahini, olive oil, cumin, and garlic and puree for about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container.
To serve add minced parsley and an extra drizzle of olive oil for garnish. This hummus is great as a dip for raw vegetables, pita chips or as a spread for sandwiches and wraps.