Hummus with sweet potatoes

Ingredients:

• 1 medium sweet potato (about 350 g)
• 1/3 cup olive oil + more as needed
• 2 cloves garlic, crushed and peeled
• 1 cup canned chickpeas, drained
• 1/4 cup roasted almond paste
• 1 tbsp lemon juice
• 2 teaspoons coarse salt
• 0.5 tsp za'atar
• Pita chips for serving

Preparation:

1. Preheat oven to 200°C. Place the sweet potatoes on a rimmed baking sheet and pierce them several times with the tip of a knife. Bake until tender, about 1 hour. Let cool slightly.
2. In a small skillet, heat the oil and garlic over low heat until the garlic is browned and softened, about 10 minutes. Set aside and let cool.
3. Place the cooled garlic butter, chickpeas, almond paste, lemon juice, and salt in a food processor and blend until smooth. Add the sweet potato flesh to the processor and blend again until smooth, adding 1-2 tablespoons of water if necessary.
4. Transfer the hummus to a bowl and add the za'atar, leaving a slight swirl on the surface. Serve drizzled with olive oil and with pita chips for dipping.