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Peel sweet potatoes and cut into small cubes. Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft. (About 10-12 minutes for me, but microwave power can vary, so check a few times, being careful not to burn yourself.) While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears. Let garbanzos drain. Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade. Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times. If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want. Taste for seasoning and add more salt and/or pepper if desired. Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika or Sumac if you wish. This would be good with whole wheat pita triangles, veggie dippers, or whole grain chips. Hummus will keep in the fridge for at least a week.
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Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tart, citrusy crushed berry — fattoush, za'atar, finishing
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Controlled pour dispenser — drizzle olive oil without glugging
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tart, citrusy crushed berry — fattoush, za'atar, finishing