1 1/2tablespoonsolive oiladd more if you want it less thick
Wrap the sweet potatoes in foil. Place on a baking sheet and bake at 425°F for 40-60 minutes or until soft and fork tender. Remove from the oven, carefully unwrap the foil and let the sweet potatoes cool. Once cool enough to handle, scrape the soft flesh into the bowl of a food processor.
Add the chickpeas, lemon juice, tahini, garlic, salt and pepper to the food processor. Pulse until smooth. With the food processor on, stream in the olive oil. (See note #2)
Spoon the hummus onto a plate or large bowl for serving.
Serve with crackers, pita bread, or veggies.
To store, keep in an airtight container in the refrigerator for 1-2 weeks.
Use a smaller sized garlic clover, otherwise the garlic will be too overpowering.
I used 1 1/2 tablespoons of olive oil. If you want the hummus to be a tad thinner, add more olive oil as you see fit.
If you don't have tahini you can make this without it, just note, the flavor will be different as tahini adds a nice flavor to hummus.
Hummus should be kept in an airtight container in the refrigerator. It will keep for 1-2 weeks when stored properly.
To freeze, store in an airtight container in the freezer for up to 4 months. To help preserve freshness and moisture, pour a very thin layer of olive oil over the hummus in the container prior to freezing. Let thaw and enjoy chilled or at room temperature.
Nutritional information only includes values for the hummus, not the crackers or sides you wish to serve alongside it.