Serves 6-8
Ingredients

1 large sweet potato, about 1 pound, baked, peeled and cooled
1 (15 ounce) can butter beans, drained reserving the juice for thinning the hummus
2 teaspoons ground cumin
1/2 teaspoon ancho chili powder
1/4 teaspoon Serrano smoked chili powder
1 teaspoon sea salt
1 teaspoon fresh rosemary (optional)
1/3 cup Tahini paste 
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

Add all the ingredients to a blender or food processor except the Sriracha and 
pine nuts, process until the hummus is silky smooth. Add the reserved bean juice to thin if needed. Add the hummus to a bowl. Put the Sriracha in the middle of the top and cover with plastic wrap. Refrigerate for at least two hours. When you are ready
to serve the hummus, Place the toasted pine nuts on top of the Sriracha.

Topping 
2 teaspoons Sriracha chili sauce for the top middle of the hummus
1 tablespoon roasted pine nuts for topping

Roasting Pine Nuts
Preheat oven to 375 degrees

Place the pine nuts on a baking sheet and bake for 5-10 minutes or until golden-
brown in a preheated 375 oven, stirring occasionally. 

Spiced Pita Chips
Preheat oven to 350 degrees
Serves 6-8

1 package 6-inch pocket pitas, split horizontally
3 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon ancho chili powder
1/4 teaspoon Serrano smoked chili powder or to your taste
1/4 teaspoon lemon pepper
1/2 teaspoon sea salt

Brush the split pitas on both sides with the olive oil.

In a medium bowl, whisk together the garlic powder, cumin, ancho chili powder, 
Serrano smoked chili powder, and lemon pepper. Sprinkle each side 
of the oiled 
pitas with the spices. Then season both sides lightly with the sea salt.

Cut each pita into 6 wedges. Arrange in a single layer on a baking sheet lined 
with parchment paper or a silicone mat.

Bake in a preheated 350 degree oven for 10-15 minutes or until 
golden and crisp. 
Cool completely before serving. Stir in an airtight container for
up to 3 days.