2 16- ounce cans chickpeas, drained, reserving 1/3 cup liquid

1/2 cooked sweet potato

1/2 cup tahini

1/2 cup fresh lemon juice

1 to 1.5 teaspoons kosher salt

1/2 garlic clove

1/4 teaspoon ground cumin

6 cups sliced cucumbers

Using a food processor or blender, blend all ingredients except cucumbers

until smooth.

Serve each serving of hummus with 1 cup of sliced cucumbers.