INGREDIENTS:
½ cup dried chickpeas
¾ pound (1–2 medium) Starling purple sweet potatoes
¼ cup tahini
1½ cloves garlic, minced
2 tablespoons olive oil, plus more for drizzling
¾ teaspoon ground cumin
½ teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons lemon juice
⅓ cup ice water
1 pinch sesame seeds
DIRECTIONS:
Rinse cup dried chickpeas under cool water to remove any debris, then soak overnight. Drain, cover with fresh water, and simmer until tender- you should have about 1/4 cups cooked chickpeas.
Preheat oven to 400°F. Roast the Starling purple sweet potatoes until completely tender, 45 to 60 minutes. Let cool, then peel and mash. Measure out 1⁄2 cups of mashed sweet potato. In a food processor, combine the chickpeas, tahini, garlic, olive oil, cumin and lemon zest. Process until mostly smooth.
Add the mashed sweet potato, salt and black pepper and continue blending until well combined. With the machine running, pour in the lemon juice, then drizzle in ice water until the hummus is light, creamy and scoopable.
Spoon the hummus into a shallow bowl, drizzle lightly with olive oil and finish with a sprinkle of flaky salt and sesame seeds.
