ROAST THE SWEET POTATO

Cup of Yum
1. Preheat oven to 400℉. Line a baking sheet with parchment paper *OR* lightly rub with olive oil.
2. Peel sweet potato and dice into ½ inch cubes and add to the baking sheet along with 2 cloves of unpeeled garlic.
3. Drizzle with (2 tsp) olive oil and mix together so all the cubes are coated . Sprinkle with a teeny bit of salt and pepper and arrange the sweet potato and garlic so everything is spaced in an even layer.
4. Place baking sheet on the center rack of the oven and roast for 20-25 minutes.

SOFTEN THE CHICKPEAS

1. While the sweet potato roasts, cook the canned chickpeas so that they're extra soft. This will help remove some of the skins and make them extra creamy when we blend the hummus. This step is optional but a favorite of mine when I make hummus.
2. Pour around ¼ cup of the chickpea liquid into a small bowl and set aside. Drain off the rest and add the beans to a medium saucepan with ½ tsp baking soda.
3. Pour in water until water line is about 1-2 inches above the chickpeas and boil for 10 minutes. Remove from heat and set aside to fully cool. Once cool enough to touch, gently rub the chickpeas and the skins will all float to the top. Scoop them out (it's a-ok if some remain) and drain/rinse the beans.

TIME TO BLEND THE HUMMUS!

1. Add drained chickpeas to the bowl of a food processor along with the sweet potatoes. Peel and add the garlic.
2. Next add (¼ cup) tahini, juice of half a lemon, (2 TBSP) reserved chickpea liquid/aquafaba, (½ tsp) fine sea salt, (½ tsp) ground cayenne pepper, (¼ tsp) cumin, (⅛ tsp) smoked paprika. Add 2 ice cubes and blend on high speed until light and creamy for 3 minutes.
3. After 3 minutes, open the pour compartment at the top of the processor and slowly stream in the olive oil while blending. Once fully incorporated, turn of the processor and give the hummus a taste-test with some pita.
4. For a spicier hummus base, you can add extra cayenne or even add some of the chili oil into the hummus itself. For extra flavor, more lemon, cumin, salt, or paprika may be added. let your taste buds be your guide here! For an even creamier consistency, additional ice cubes or aquafaba may be blended into the hummus, 1 cube or 1 TBSP at a time, until desired consistency is reached. Adjust spices as needed at the end.
5. Transfer hummus to a bowl and top with a hearty drizzle of chili oil and spoon crushed calabrian chili peppers into the center for a spicy, delicious and downright gorgeous topping. Love it so! Serve with an assortment of dippers like pita bread, pita chips, crackers, and/or fresh vegetables. Enjoy!