1 (15-ounce) can chickpeas, drained and rinsed
5 tablespoons olive oil, plus additional
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves garlic, peeled
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon kosher salt
Pinch of nutmeg
Preparation1. Position the baking rack in the middle and heat the oven to 425[dg]F. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.
2. Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water, and process until the desired consistency is reached.
Yield: 6 servings