Ingredients:

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

water 

 Directions:

1. Steam or slow cook the sweet potatoes until soft.
2. 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.
3. Pulse the mixture until smooth, scraping down the sides of the bowl and adding water to thin mixture if it is too thick.
4. Adjust seasoning and serve with a drizzle of olive oil and a sprinkle of paprika.