Sweet potatoes make this appetizer sweet and creamy, but you can also use butternut or acorn squash. If pressed for time, you can use canned pumpkin puree, but the flavor won’t be as sweet. Try using with pumpkin pie spices.
40 minutes (only if making roasted sweet potatoes)
1 cup of roasted sweet potatoes, butternut, pumpkin, kabochaor other type of squash OR one can organic pumpkin puree
1 can organic garbanzo beans, drained and rinsed
1 tbsp olive oil
1 tsp cumin
1/3 cup tahini
¼ cup lemon juice
1-2 cloves of garlic
1/2 tsp salt
Black pepper to taste
To roast sweet potatoes or squash: Preheat oven to 400°F. Peel and cut potatoes into ½ inch cubes, sprinkle with olive oil. Roast in oven 40 minutes loosely covered with foil, stirring halfway through. Let cool.
If roasting squash or pumpkin, cut inhalf. Place cut side down on cookie sheet. Poke a few holes in theskin with a fork. Roast at 400°F for about 45 minutes to1 hour, dependingon size. Scoop out flesh when cooled. Use 1 cup for recipe.