Sweet Potato Hummus

I've never heard of sweet potato hummus so when I saw this recipe, I thought I'd try it.  Alongside homemade Parmesan pita chips, it makes a great appetizer!

Boil 2 cups cubed peeled sweet potatoes until tender, drain and cool.  Blend in a processor with one can of drained chickpeas.  Add 1/4 cup tahini, 2 T olive oil, 2 cloves chopped garlic, 1 T honey, 1 tsp lemon zest, 2 T lemon juice, 1 tsp sweet paprika, 1/2 tsp cumin, 3/4 tsp salt and 1/4 tsp pepper, and blend til smooth.  Before serving add a sprinkle of paprika.

Meanwhile, preheat oven to 350 degrees, cut whole grain pitas into wedges, brush with a mixture of 3 T canola oil, 1 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper.  Brush tops of wedges with mixture, then sprinkle with grated Parmesan.  Bake til browned and crispy about 10-12 minutes. Serve with the hummus.