Hummus is a great protein-rich snack, so here is a recipe with a bit of a kick from the chipolte pepper and all the vitamins of sweet potatoes. Adapted from Sweet Peas and Saffron.
3/4 pound sweet potato, peeled and cut into 1 inch cubes
Juice of 1 lime
1 clove garlic
1 small can of chickpeas
2 Tbsp tahini
3 Tbsp olive oil
1 chipolte pepper
4 tsp adobo sauce (from a can of chipotle peppers)
½ tsp salt
½ tsp ground cumin
½ tsp ground coriander
½ tsp chili powder
Steam the sweet potatoes until quite fork tender in a covered pot with about 1/2 inch of water in the base. Let them cool a bit in a colander (and rinse with cool water) before combining with the other ingredients.
While the sweet potatoes are cooking, combine the other ingredients in a base of a 7-cup food processor, and pulse a couple times to mix together. Add the steamed sweet potatoes and process for a minute or two on a high setting or until the hummus is thoroughly mixed and creamy. Serve with pitas, pepper wedges, crackers, or incorporate into a Middle Eastern meal.