1 large Sweet Potatoes peeled, roasted, cubed
1 cup Garbanzo Beans, no skin
1 tbsp Unsweetened Almond Milk
1/4 cup Tahini
2 Garlic Cloves
1/4 cup Olive Oil
Juice of 2 Lemons
Salt & Pepper to taste
can serve with: pita, carrots, radish, snap peas, cucumbers
Begin by peeling, cubing and roasting your sweet potatoes with salt and pepper in the oven. While that's roasting, peel the outer coating off your garbanzo beans to help create a creamier consistency.
In the food processor, pulse and blend your roasted sweet potatoes, garbanzo beans, almond milk, tahini, garlic, olive oil, salt, pepper, and lemon juice. Pulse until a creamy hummus forms. Adjust with more almond milk if it's too paste-like.
Serve up and enjoy!