Servings: 4 servings

Total time: 1 hour 30mins

Ingredients:

• 3 medium baked sweet potatoes
• 1/3 cup tahini
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 teaspoon cumin powder
• 1 teaspoon salt (to taste)

Steps:

1. Preheat the oven to 350º F  (175º C). Coat the sweet potatoes with olive oil and sprinkle with sea salt. Transfer onto a baking tray and bake it for 1 hour 20 minutes, flipping it halfway through. Give it a poke to see if it is ready before removing from heat. Set aside to cool.
2. Once the sweet potatoes have cooled down, slice it into half and scoop out the flesh into a food processor/blender.
3. Add tahini, garlic, lemon juice, water, cumin powder and salt in. Process until it is smooth and creamy.
4. Adjust to taste by adding extra salt, cumin or lemon juice.
5. Voila! Sweet potato hummus is done and best served with Confetti chips!

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