This recipe comes from The Culinistas. We love any excuse to whip up a bowl of hummus, so we were thrilled at the prospect of a fall-flavored hummus for Thanksgiving!

INGREDIENTS 
2 c sweet potato, peeled & chopped
1 (15.5) oz can garbanzo beans, liquid reserved
1 tsp onion powder
½ tsp za'atar 
¼ tsp cayenne 
3-4 cilantro sprigs, leaves reserved for garnish   
¼ c Seed + Mill Organic Tahini 
3 tbsp lemon juice
2 tbsp olive oil, plus more for garnish
Nigella seeds, toasted, for garnish
Crudités
Salt & pepper, to taste
  
STEPS

1. In a medium saucepan over medium low heat, combine sweet potato, garbanzo beans & their liquid, onion powder, za’atar, cayenne & cilantro stems with 1 cup water. Cover & cook, 10 mins. Uncover & simmer until liquid is reduced, 10 mins. Remove & discard cilantro stems. Sweet potatoes should be soft. 
2. Transfer to a high speed blender. Add tahini, lemon juice & olive oil; blend until smooth. Add 2-3 TB water if needed for smooth consistency.
3. Transfer hummus to a serving bowl & garnish with nigella seeds, cilantro leaves & a drizzle of olive oil. Serve with crudités on the side.