Sweet Potato Hummus

In a large saucepan, cook sweet potatoes, covered, in enough boiling water to cover for 12 to 15 minutes or until very tender. Drain and cool slightly.

In a food processor, combine drained sweet potatoes, garbanzo beans, tahini, lemon juice, oil, chipotle pepper in adobo sauce, cumin, and salt. Blend until smooth, scraping down sides of container as necessary. Chill, covered, for 2 to 8 hours.

Before serving, garnish dip with cilantro and sprinkle with pumpkin seeds.