Cannelini Bean and Yam Hummus

From Vive le Vegan. This sounds so delicious!

1 1/2 cups cooked cannellini beans
3/4 cup cooked yam (not packed; would be too sweet)
3 tbsp freshly squeezed lime or lemon juice (or combination)
1 small to medium garlic clove, chopped
2 tbsp extra-virgin olive oil
3/4 - 1 tsp chipotle hot sauce
1/2 tsp sea salt
freshly ground black pepper to taste
1/4 cup toasted pine nuts (plus extra for garnish)
2 tbsp fresh cilantro, chopped for garnish (optional)

In a blender or food processor, combine all the ingredients except the pine nuts and optional cilantro and puree until very smooth, scraping down the sides of the bowl a few times throughout. Once smooth, add the pine nuts and puree just a little, leaving some texture (you can blend until smooth if you like, but I prefer a bit of texture). Season to taste with extra sea salt, black pepper, and chipotle sauce, if desired. Serve in a bowl drizzled with a little extra-virgin olive oil, and a sprinkling of pine nuts and cilantro.

Makes 5 - 6 servings or more as an appetizer with bread, chips, and/or veggies.