Step 2

Peel and slice one whole sweet potato, place in a pot with garlic cloves, cover with water and bring to a boil. Turn heat down to medium and cook until potatoes are tender. Drain water and place sweet potatoes and garlic on a plate lined with paper towels (to remove as much water as possible).

Step 3

Place the chickpeas in a food processor and process until a stiff paste forms, stopping every few seconds to scrape down the sides of the processor. With the food processor still running, add cooked sweet potatoes, garlic, tahini, lemon juice from half a lemon and salt. Once that has been incorporated, add ice water and process until smooth.

Step 4

Scrape hummus into serving bowl and drizzle with olive oil and chopped fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for about 3 days.