INGREDIENTS
2
medium-sized sweet potatoes
1 15 ounce can
chickpeas, drained and rinsed
1/4 cup
fresh lemon juice (approximately 1 or 2 lemons)
1/4 cup
tahini
2 tbsp
extra virgin olive oil
2 tsp
ground cumin
1
garlic clove, minced
1/4 tsp
salt
1/8 tsp
ground black pepper
1/4
to 1/2 c. water