Sweet Potato Hummus

• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1 can (19.5 ounces) chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (from 1 lemon)
• 1/4 cup tahini
• 2 Tbsp olive oil
• 2 tsp ground cumin
• 1 garlic clove, chopped
• Coarse salt and ground pepper
• Whole-wheat pita and crudites such as red pepper and broccoli

Set steamer basket in large pot. Fill with enough water to come just below basket; bring to boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to food processor.

Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.