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- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
- 3 tablespoons tahini
- 3 cloves garlic, peeled
- juice of 1 lemon
- zest of ½ lemon
- ground sea salt, to taste
- 1½ teaspoon cayenne pepper (start with less, season to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
Directions:View on Cookie and Kate
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