sweet potato hummus.

I found this recipe at Whole Living and it is just to die for!

Sweet Potato Hummus

Makes 4 cups

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 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
Whole-wheat pita and crudites such as red pepper and broccoli

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

2.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.

I had it with brown rice crackers, avocado and grape tomatoes...so amazingly good and a good healthy lunch.  Enjoy!