INGREDIENTS
1 tbsp
| 15 ml extra virgin olive oil
1 clove
garlic, crushed
3
medium sized sweet potatoes, peeled and spiralized
1 15 ounce can
chickpeas drained and rinsed
1 tbsp
| 15 ml lemon juice + zest from half lemon
1 tbsp
fresh basil chopped
1 tsp
dried oregano
1/4 cup
pepitas/hulled pumpkin seeds
crumbled up feta (dairy free/vegan if needed)
1
medium ripe avocado
1/4 cup
| 72 grams tahini
1
small handful basil (don't worry about being exact)
1 tbsp
| 15 ml lemon juice
2 tbsp
| 30-45 ml water (+ more as needed)