2 medium sweet potatoes
1 can garbanzo beans (reserve the liquid)
2 heaping tbsp tahini
2-3 cloves of garlic
juice from 1 lemon
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne (you can increase to 1/4 if you like)
Roast the sweet potatoes until soft. Let cool and peel skins off of the potato. Add potatoes to a food processor or high-speed blender with the rest of the ingredients. If the hummus needs to be thinned use a bit of the reserved liquid from the garbanzo beans.
Serve with vegetables and whole-grain pita chips.
Recipe by Raw Chef Debra Garner
To learn more about the plant-based diet please visit her Facebook page