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Ingredients

0 of 16 gathered

• 4 medium (~1/3 lb each) sweet potatoes*
• 1 15-ounce can chickpeas ((rinsed and drained))
• 1/2 Tbsp olive oil
• 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
• 1 pinch sea salt or lemon juice ((optional))
• 1/4 cup hummus ((or tahini))
• 1/2 medium lemon, juiced ((1/2 lemon yields ~1 Tbsp juice))
• 3/4 - 1 tsp dried dill ((or sub 2-3 tsp fresh per 3/4-1 tsp dried))
• 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp or 9 g))
• Water or unsweetened almond milk ((to thin))
• Sea salt to taste ((optional // I didn’t need any))
• 1/4 cup cherry tomatoes ((diced))
• 1/4 cup chopped parsley ((minced))
• 3 Tbsp finely chopped red onion
• 2 Tbsp lemon juice
• Chili garlic sauce