White bean hummus recipe from Dr. Velonda Thompson

This recipe for white bean hummus comes courtesy of nutritionist, professor and speaker Dr. Velonda Thompson.

         2 cups steamed chick peas (or 1-15 ounce can chick peas, rinsed)
         1 cup mashed sweet potatoes
         6 tablespoons tahini
         4-6 tablespoons olive oil
         4 tablespoons lemon juice
         1 teaspoon fresh garlic, minced
         2 teaspoon cumin
         ½  teaspoon Celtic sea salt
         ¼ teaspoon cayenne pepper
         ¼ cup water

Blend all ingredients in a food processor until smooth. Chill. Serve with organic corn chips or raw veggies.