Ingredients

• 1 cup packed mashed roasted sweet potato (about 1 large potato)
• 1 ½ cup chickpeas (about 1 can, rinsed)
• 2 cloves garlic, minced
• 2 tsp maple syrup
• 4 tbsp extra virgin olive oil
• 2 tbsp tahini
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 F. Peel the potato and cut it up into small chunks. Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper. Bake for 30 minutes.
2. While the sweet potatoes roast, rinse the chickpeas and pat them dry with a paper towel. If you want the hummus to be really smooth, remove the clear casings from the chickpeas (they should rub off easily).
3. Place all the ingredients in a food processor (let the sweet potatoes cool for a few minutes beforehand) and combine until smooth.
4. Place in the refrigerator until cool (it's still good warm but not as hummus-y).
5. Serve with veggies, fruit, pita chips or as a sandwich spread.
6. Store leftovers in an airtight container in the refrigerator.