Ingredients

• 3 sweets potatoes
• 1 , 15 ounce
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 0.5 teaspoons lemon zest
• 0.25 teaspoons ground cumin
• 0.25 teaspoons ground coriander
• 0.25 teaspoons ground white pepper
• sea salt to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Poke holes all over sweet potatoes with a fork.
3. 3 Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
4. 4 Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Nutrition per serving