1 pound sweet potatoes (about 2 cups), peeled and cubed
1 ½ cup (1 15-ounce can) cooked chickpeas, drained and rinsed
¼ cup lemon juice
¼ cup tahini
2 tablespoons olive oil
1 teaspoon cumin (optional)
½ teaspoon granulated garlic or one clove of fresh garlic, minced
¼ teaspoon salt
1 tablespoon brown sugar
Fill pot with about 2 inches of water. Bring water to a boil. Add cubed sweet potatoes and cover. Reduce heat and steam for 10-12 minutes. When sweet potatoes are fork tender, drain, reserve the cooking liquid and cool. Add sweet potatoes and all other ingredients to a food processor. Blend until smooth. Add reserved cooking liquid or warm water to adjust consistency. Refrigerate until time to serve. Makes about 3 cups
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