Sweet Potato Hummus

Set the oven temperature to 400 degrees F (200 degrees C).

Use a fork to pierce the sweet potatoes multiple times.

Bake the sweet potatoes in the prepared oven until they are tender, which should take around 45 minutes; allow them to cool down. Slice the sweet potatoes in half down the center.

Combine the chickpeas and olive oil in a blender, pulsing several times until mashed. Remove the sweet potato pulp from their skins, place it into the blender, and pulse until mixed. Incorporate the tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt, then blend until smooth, adding the saved chickpea liquid as necessary to reach a creamy, smooth hummus consistency.