- 1 large sweet potatoes (peeled, roasted, cubed)
- 1 cup garbanzo beans (skin peeled off)
- 1 tablespoon Unsweetened Almondmilk
- 1/4 cup tahini
- 2 garlic cloves
- 1/4 cup olive oil
- juice of 2 lemons
- Salt and pepper to taste
To serve with: pita, carrots, radish, snap peas, cucumbers
Begin by peeling, cubing and roasted your sweet potatoes with salt and pepper in the oven until roasted. While that’s roasting, peel the outer coating off your garbanzo beans. (this help it be creamy).
In the food processor, pulse and blend your roasted sweet potatoes, garbanzo beans, almondmilk, tahini, garlic, olive oil, salt and pepper and lemon juice. Pulse until a creamy hummus forms. Adjust with more almond milk if it’s too pasty.
Serve with pita, carrots, radish, snap peas and cucumbers on a board!