Mandi - I could be wrong - I have been many times in my lifetime - but I don't think the sweet potato will work very well taste-wise in the hummus. Here in the USA we often call chick peas garbanzos. There are many recipes that exclude the tahini - here are a couple of them for you:
Curried Hummus
2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
Hot sauce, to taste
Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.
Metric:
880.4 g chick peas (garbanzo beans), rinsed and drained
30 ml olive oil
9 g garlic cloves, crushed
8 g curry powder
90 ml fresh lemon juice
120 ml water
Salt, to taste
Hot sauce, to taste
Easy Hummus
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Metric:
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
4 g ground cumin
3 g salt
15 ml olive oil