Sweet Potato Hummus

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By Kim O'Donnel

Wednesday, February 20, 2008; 12:00 AM

2 to 3 servings

Peel and dice (or finely chop) 2 large sweet potatoes. Place in the pot with a cleaned, chopped leek and a few smashed cloves garlic. Add a few sprigs of fresh thyme, if desired. Add enough liquid (water or chicken or vegetable broth) to barely cover the ingredients. Bring to a boil, then reduce the heat and cook, with the mixture barely bubbling, until the sweet potatoes are fork-tender. Discard the herb sprigs, if using. Use a blender or immersion blender; puree the mixture until smooth. Add 1 tablespoon tahini paste and puree. Taste and add more tahini, if desired, for a richer sesame flavor. Before serving, squeeze the juice of 1/2 lemon over the soup.

POSSIBLE GARNISHES: chopped fresh parsley, chopped pistachios. Serve with pita wedges or crisp chips.