Holiday Sweet Potato Hummus

For the Hummus

• One small sweet potato
• Two 15-oz cans of chickpeas
• 0.5 c tahini
• Generous drizzle of bold, flavorful olive oil
• 0.5 tsp sea salt

For Garnishing

• Small drizzle of olive oil
• Freshly ground black pepper
• 0.25 c pomegranate arils
• 3-4 sprigs of fresh thyme

1. Peel and coarsely chop the sweet potato. Boil it until very tender, about 10-15 minutes. Drain completely and then cool to room temperature.
2. Drain and rinse the chickpeas.
3. In a food processor, combine the chickpeas, tahini, olive oil, and salt. Process for several minutes until a smooth, creamy texture develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a splash of water or additional olive oil and re-process.
4. Transfer half of the hummus to a serving bowl.
5. To the remaining half of the hummus, add the cooked sweet potato. Process again until rich and smooth.
6. Transfer the sweet potato hummus to the serving bowl alongside the unflavored hummus and partially swirl the two colors together.
7. Top the hummus with a small drizzle of olive oil. Garnish it with freshly ground pepper, pomegranate arils, and the leaves from several sprigs of fresh thyme.