Recipe of the Month

2 medium sweet potatoes
3 Tbsp olive oil
1 15-oz can of chickpeas, rinsed and drained
3 Tbsp tahini
3 cloves garlic, peeled
Juice of 1 lemon
½ tsp cayenne
½ tsp smoked paprika
¼ tsp cumin

1. Preheat oven to 400 degrees F. Bake sweet potatoes in a baking dish for 45-60 minutes, until cooked through and tender.
2. As sweet potatoes cool, add other ingredients to a food processor. Once sweet potatoes are cool enough to handle, remove skin and add flesh to other ingredients.
3. Process until smooth, and serve! Hummus can be topped with a sprinkle of cayenne, if desired.

1 ¼ lbs sweet potatoes, peeled and shredded
1 ¼ cup garbanzo beans
1 ½ Tbsp vegetable oil
¼ tsp salt
¼ tsp granulated garlic
3 Tbsp green onions, finely diced
¼  tsp ground pepper
¼ tsp onion powder
¼ tsp cinnamon
1 Tbsp all-purpose flour

1. Spread shredded sweet potato on a baking sheet and cook until slightly tender.
2. Puree garbanzo beans, including liquid, in a food processor until smooth.
3. Combine sweet potatoes, garbanzo beans, oil, green onions, flour, and spices in a bowl. Mix well and refrigerate for 40 minutes.
4. Use a scoop to drop mixture 1-inch apart on a lined baking sheet. Lightly flatten tots.
5. Bake at 400 degrees until lightly browned, ~10 minutes.