Fill a medium pot with ½ inch of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft. Drain and rinse under cold water. Cool slightly.

In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with cooled sweet potatoes and all other ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.

Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.

Heat oven to 425°F. Chop the top off a head of garlic so that the top of each clove is exposed (roughly ¼ inch). Wrap the head of garlic in foil, leaving the top open. Drizzle olive oil into the foil-wrapped garlic, making sure it covers each clove (you should need 1-2 teaspoons total). Wrap foil up tightly and place head of garlic on a baking sheet or in a dish.

Roast for 45 minutes, or until the top of the garlic is golden and it is soft throughout. Cool 10-15 minutes before squeezing the garlic cloves out.

In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with cooled roasted garlic and all other ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.

Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.

For all other recipes, in the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with all other ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.

Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.