I have friends scattered around the country.  They’re the best kind of friends.  People I met in college, befriended while studying abroad in Ireland, or recently acquired via marriage that happen to live a time zone away.

I love these friends.  On the occasions when I actually get to visit them, or even just speak with them over the phone, it’s as if we’ve never parted.  I could use more friends like that.  Everyone could, really.

I just got off the phone with one of such friends (you know who you are!), and during our conversation I mentioned this recipe.  It’s a yummy way to use the excess of sweet potatoes you may have grown this year (her.)  Or purchased because you think they look pretty (me.)  Either way.

I think it would make a nice appetizer for your Thanksgiving dinner as well, if your house guests like hummus and spice.

Speaking of which, I only used 1 teaspoon of cayenne because I have sensitive taste buds.  You might do the same until you’ve tasted your concoction and determined your desired level of heat.

Make this hummus and eat it with carrots and pita chips.  Then call your friend on the east coast.  She probably misses you.

Ingredients

2 medium sweet potatoes
3 tablespoons olive oil
2 cups chickpeas
3 tablespoons tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of 1/2 lemon
ground sea salt, to taste
1 1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cumin

Directions

Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.

Source: One Green Planet