1mediumsweet potatoorganic (purple if available, or traditional orange-fleshed)
1/2red oniondiced, organic
1/3cupolive oilextra virgin, organic
Sea salt and black pepper to taste
Wash the sweet potato under running cool water. Cut it in half, lengthwise, then cut each half into 3 lengthwise slices, and cut across these slices horizontally to produce approximately 1/2 inch pieces.
Transfer the sweet potato pieces to the steamer basket for your double boiler or place them on a steamer rack inserted into any medium sized pot.
Fill the lower pot of your double boiler or a medium sized pot halfway full with water.
Transfer to your stove top, turn the burner up to high heat, and steam the sweet potato pieces until soft, about 15 minutes.
While the sweet potato is cooking, dice the red onion and put it, along with the tahini, lemon juice, olive oil and garbanzos into your food processor or blender. Blend until smooth.
Then add about half the cooked sweet potato, process until smooth. Continue processing and gradually adding the rest of the sweet potato.
If the hummus becomes too thick, add 2-3 tablespoons more water, 1-2 more tablespoons olive oil, and up to 1 more
Your hummus will keep in the refrigerator for up to 7 days.