Sweet Potato Hummus

1 sweet potato

3/4 cup chick peas (garbanzo beans), drained (about 1/2 of a 14.5 oz can)

2 Tbs. tahini

3 Tbs. olive oil

Juice of 1 lemon

1 tsp. Chinese Five Spice

1/8 tsp. cayenne pepper

Dash salt and pepper

Peel the sweet potato.  Prick potato with a fork.  Microwave the potato for 5 minutes on high.  Let potato cool.  Cut the potato into small chunks.  Place the sweet potato chunks into a food processor.  Add the chick peas, tahini, olive oil, lemon juice, Chinese Five Spice, and cayenne pepper.  Blend on high until smooth.  Add salt and pepper as desired.  Makes 2 cups.

Notes:
You can boil or roast the sweet potato rather than microwaving.  Just cook until very tender.

Chinese Five spice is a blend of cinnamon, anise, star anise, cloves, and ginger.  It is delicious on grilled chicken and in this recipe!

I served this with Cinnamon Wheat Thins and cumin dusted pita chips.  Both were big hits with my tasters

If your hummus is a little thick, you can thin it out with an additional amount of olive oil.  Start with 1 tsp. and blend.  Add more until you get to your desired consistency.