Sweet Potato Hummus

Ingredient

Method

1. Here, a microwave “roasts” the sweet potato quickly and easily. Then, the soft flesh is puréedwith hummus mainstays–chickpeas, tahini, and garlic–for a spread that is at once sweet andsavory.
2. Pierce the skin side of the sweet potato a handful of times with a fork and then place on a largeplate. Microwave on high until the sweet potato is completely tender and soft, about 5minutes.
3. Flip the sweet potato over and let cool to room temperature.
4. Scoop the sweet potato flesh into a food processor along with the chickpeas, lemon juice,tahini, garlic, salt, and spices. With the motor running, add the olive oil in a slow, steady streamand then add water, 1 Tbs. at a time, until the mixture is smooth.
5. Season the hummus with more salt and Aleppo pepper to taste, drizzle with olive oil, and serve;or refrigerate in an airtight container for up to 5 days.