Step 1

Preheat the oven to 400º F. Take a small sweet potato and poke 6 holes with a fork all over the potato.

Step 2

Place the sweet potato on a foil-lined sheet pan and roast it for 60 minutes, or until fork tender.

Step 3

While the sweet potato is roasting, drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 8 if not removing the skins from the chickpeas.

Step 4

To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.

Step 5

Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.

Step 6

Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.

Step 7

Once the sweet potato is done roasting and is fork tender, cool it completely, then remove the skin with fingers and cut into large chunks. You’ll need 1 cup of roasted sweet potato.

Step 8

Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, sweet potato chunks and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.

Step 9

Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.