1 cup sweet potatoes, peeled and diced
1 can (19 ounces) garbanzo beans, rinsed and drained
2 tbsp. fresh squeezed lemon juice
¼ cup Tahini (sesame paste)
5 garlic cloves, roasted or raw
1 tbsp. extra virgin olive oil
½ tsp. cumin
1 tsp. sea salt
- Steam or slow cook the sweet potatoes until soft.
- Transfer the cooked sweet potatoes to a food processor. Add garbanzo beans, lemon juice, Tahini, garlic (I used roasted garlic), olive oil, cumin, sea salt, and approximately 2 tbsp. of water to start with.
- Pulse the mixture until smooth, scraping down the sides of the bowl and adding water to thin mixture if it is too thick.
- Adjust seasoning and serve with a drizzle of olive oil and a sprinkle of paprika.