2small sweet potatoespeeled and cut into ½-inch cubes (about 2 cups)
6garlic clovesskin on
8tablespoonsextra-virgin olive oildivided
215-ounce cans chickpeasrinsed and drained
½cuptahini
¼cupfresh lemon juicefrom about 2 lemons
2teaspoonsground cumin
½teaspoonsmoked paprika
½teaspoonkosher or fine sea saltor more to taste
Wateras needed
Chopped fresh parsleyfor garnish (optional)
Gluten-free chips or crackersfor serving
Instructions
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the sweet potatoes and garlic on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Roast for about 20 minutes, until the potatoes are just tender. Cool for 10 minutes.
Transfer the potatoes to a food processor fitted with the steel blade. Peel the roasted garlic cloves and add them to the food processor. Add the remaining 6 tablespoons of olive oil, chickpeas, tahini, lemon juice, cumin, paprika, and salt. Puree until thick and smooth, stopping to scrape down the sides of the bowl with a rubber spatula as needed. If the hummus is too thick, add a bit of water. Taste and add more salt, if needed. (Can be prepared 3 days in advance; store in an airtight container in the refrigerator.)
Sprinkle the hummus with parsley before serving, if desired. Serve with gluten-free chips or crackers.