Sweet Potato Hummus

Ever since I started to make my own hummus, it seemed silly to buy it. It always tastes better when you make it yourself and it's so easy and cheap. While versatile and delicious, even hummus gets boring after a while. I got the idea to make sweet potato hummus after ordering a "duo of hummus" at a pub in London. I think they actually used squash, but same difference. They also pronounce it "home-is" and spell it "houmus." Those crazy Brits! This dip is great in sandwiches, with veggies, on toast, eaten with a spoon...or maybe I'm the only person that does that. Oh well.

Sweet Potato Hummus (makes 2-3 cups)

1 medium sweet potato, peeled and chopped into squares
1 14-ounce can chickpeas
2 cloves garlic, pressed or finely minced
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4-1/2 cup olive oil

Place sweet potato in a medium saucepan and cover with water. Bring to a boil then simmer over medium-high heat for approximately 10 minutes or until easily pierced with a fork.

While the sweet potato is cooking, place remaining ingredients (except for the oil) into a food processor and pulse until combined. With the motor running, add 1/4 cup olive oil in a steady stream and process until very smooth.

When the sweet potato is cooked, drain and add to the chickpea mixture. Blend until very smooth, adding more oil to taste. Done!