| Curated Just for You |

Yields: approx. 2 cups | Prep. Time: 30 minutes | Total Time: 30 minutes

Ingredients

1 large sweet potato, peeled, roasted, cubed

1 cup garbanzo beans, skinned

1 tbsp Califia Unsweetened Almondmilk

1/4 cup tahini

2 garlic cloves

1/4 cup olive oil

Juice of 2 lemons

Salt & pepper, to taste

(Optional to serve with: pita, snap peas, carrot sticks, cucumbers, radish)

Directions

1. While sweet potato is roasting, peel outer coating off of garbanzo beans. This will help keep the hummus creamy.

2. In a food processor or blender, blend sweet potato, garbanzo beans, almondmilk, tahini, garlic, olive oil, lemon juice, salt, and pepper. Add almondmilk to adjust consistency.

3. Enjoy!

Recipe adapted from INFRA

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