sweet potato hummus

While the weather is trying to figure out whether it is Autumn or Summer, the markets are saying that it is Autumn.

Sweet potatoes are in season here. I love steaming them. The satsuma imo (sweet potato) turns a bright yellow.

In July, while I was in Hawaii, I found this recipe in "Body and Soul" for hummus using sweet potatoes.

Since I had some leftover sweet potato, I bought a bottle of garbanzos and tried this recipe.

I've put the amounts that I used in (italicized parentheses).

Sweet Potato Hummus from "Body and Soul" July/August 2009

makes about 4 cups (made a little over a 1 cup)

1 pound (about 453 grams) of sweet potato, steamed, cubed and peeled (150 grams sweet potato, steamed and cubed, I didn't peel all the pieces)
1 can (19.5 ounce) chickpeas, drained and rinsed (220 grams garbanzos about 7.5 ounces)
1/4 cup lemon juice (3 tablespoons lemon juice)
1/4 cup tahini (2 tablespoons tahini)
2 tablespoons EVOO
2 teaspoon cumin (1 teaspoon cumin)
1 clove garlic, chopped (1/2 clove garlic, chopped)
salt & pepper (I didn't add salt nor pepper)

Steam the cut sweet potato about 10 to 12 minutes
Whiz everything in a food processor
Add water if necessary (I added 1/4 cup of water)
Serve with pita and/or veggie sticks

NOTES: I think if I used more sweet potato, the flavor of the hummus may have turned out a little sweeter. While peeling the steamed potato, I thought it was a waste to throw out the skin, so I left the rest of them and found that it added some nice purplish flecks here and there.

My food processor is quite small, so there were a lot of "unprocessed" bits. Still I liked this, and would definitely make it again, maybe adding more sweet potato the next time, just to see if the flavors would be different. I served this with carrot and celery sticks.