Stuffed Sweet Potato with Avocado, Feta and Hummus Dressing

1. Place the sweet potatoes on a large plate, leaving a small amount of space between them. Microwave for 10 minutes on 100% power (high). Using tongs or a potholder, turn over the potatoes. Microwave for 10 to 15 minutes, or until they’re tender and can be easily pierced with a fork. Let stand for 5 minutes.
    
2. Meanwhile, in a food processor or blender, process the chickpeas, water, lemon juice, cumin, and garlic powder for 30 seconds, or until the mixture is smooth, scraping the bottom and side of the bowl as needed.
    
3. Halve each potato lengthwise. Using a fork, fluff the pulp. Top each with the mashed avocado. Drizzle each with the hummus dressing and sprinkle with the feta. Serve immediately.
    

Level 4: Pureed
Omit the sweet potato skins. In a food processor or blender, process the desired portion(s) until smooth. There should be no separation of liquid.

Level 5: Minced and Moist
Omit the sweet potato skins. Using a food processor, blender, or knife, process or cut the feta and avocado into pieces no more than 4 millimeters in size. The pieces should be moist and fit between the tines of a fork.

Level 6: Soft and Bite-Size
Using a knife, cut the feta and avocado into pieces no bigger than 1.5 x 1.5 centimeters (about the size of your thumbnail). To test for softness, press down on the sweet potato mixture using the back of a fork. The mixture should remain squashed and not regain its shape.