First cook your sweet potatoes. You can either boil them whole and unpeeled, fully immersed in water, or bake them with a few holes poked into them in a 400º oven, also unpeeled. Either way, it takes about 45 minutes to cook them through.

While the sweet potatoes are cooking, get the rest of the hummus going by putting the garbanzo beans, tahini, garlic, olive oil, cumin, smoked paprika, nutmeg, and lemon juice into a food processor. Pulse the mixture until it is broken down enough for the garlic to be chopped and incorporated.

When the sweet potatoes are cooked, drain and peel them by rubbing the skin off or cutting in half and scooping out the flesh. Discard the peels into your compost. Add the sweet potatoes to the food processor and pulse some more until they are mixed in and the hummus is smooth, or to the consistency you like. I like my hummus with a little bit of texture still intact.

Add salt and pepper for taste and give it a couple more pulses in the food processor. Serve warm immediately, or refrigerate for later.