Bake or microwave sweet potatoes until fully cooked. Allow the potatoes to cool, then remove the skins and discard them, retaining the flesh.
Toast the cumin seeds on low heat, then crush by hand. Seeds can be crushed by using a mortar and pestle or by smashing between a saucepan and cutting board.
Add seeds and sweet potato to the food processor together with the lemon juice, salt, cayenne pepper, black pepper, olive oil, brown sugar, orange zest and tahini. Blend until smooth and creamy (you may want to add more salt or sugar depending on the sweetness of the potatoes).
Serve hummus with toasted pita or bagel chips. Sprinkle with feta (optional) and toasted pistachios (optional).
* Tahini is a key ingredient in hummus, the traditional Middle Eastern chickpea spread. Look for the lightest colored raw Tahini you can find when making any hummus recipe. When you open the can or jar of tahini, you will see that the oil has separated and risen to the top. You must stir before using to even out the consistency. Depending on the brand of your Tahini and your taste, you might need to add little less or more Tahini. If necessary, start with less than 1/4 cup (like 2 to 3 tablespoons) and gradually adjust accordingly.
To purchase Sesame Tahini, check out What's Cooking America's Cooking Store.
Sweet Potato Hummus Recipe: https://whatscookingamerica.net/appetizers/sweetpotatohummus.htm