We love snacks. Like hobbits, we’re ready to graze on something at any given time during the day. We have made emergency provisions for a week filled with group meetings, essays, and midterms by (quite literally) stirring up a large batch of sweet potato hummus. Eat it with vegetables, crackers, or as a spread on your sandwich. Your taste buds will hum in delight at its velvety texture and notes of wholesome saccharine goodness.

Sweet Potato Hummus (Adapted from Spoon Fork Bacon) 
Fills 1 large yogurt container

• 2 sweet potatoes
• 1 can chickpeas
• 1 clove garlic, chopped
• 6 tbsp tahini
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp cumin
• Salt and pepper, to taste

Begin by peeling the sweet potatoes and boiling them to an oblivion, or until soft and can be readily pierced with a fork. 

Rinse and drain can of chickpeas and add sweet potatoes, garlic, tahini, and all spices. Blend together until smooth (we used our handy hand blender). 

Stir in salt and pepper, to taste. 

Yummy hummus! (Try saying that ten times fast)