INGREDIENTS
1 1/2 cups
Cooked Chickpeas
1
medium Sweet Potato
1
tspn Olive oil
3 tbsp
tahini
3
pods garlic
1 1/2 tbsp
fresh lemon juice
1
tspn cumin powder
1/4 cup
extra virgin olive oil ((more for serving))
salt and pepper
paprika (a large princh)
1/4 cup
reserved Chickpea liquid