Sweet potato adds great color and nutrition to classic hummus. To make it easy, use canned sweet potatoes, drained and mashed.

1 tablespoon olive oil

5 cloves garlic, sliced

1 (15-ounce) can chickpeas

½ cup mashed sweet potato

¼ cup tahini

3 tablespoons lemon juice

½ teaspoon salt

⅛ teaspoon cayenne pepper

3 tablespoons sour cream

½ cup chopped walnuts

1. In small saucepan, heat olive oil over medium heat. Add sliced garlic; cook and stir until garlic turns light brown; do not let it burn. Remove from heat and cool until warm.

2. Combine with remaining ingredients except walnuts in blender or food processor; blend or process until smooth. Stir in walnuts and serve, or cover and chill before serving.

Pita Chips

Make your own pita chips to serve with Hummus and other dips. Start with Pita Bread (page 41), cut in half horizontally then cut into 8 wedges each. Drizzle with olive oil and sprinkle with salt and spices like cayenne pepper, garlic powder, and paprika. Bake at 400°F for 6 to 8 minutes until crisp, let cool slightly, and serve.