# What you need:
→ Hummus
01 - 1 medium sweet potato, peeled and cubed
02 - 400 g (1 can) chickpeas, drained and rinsed
03 - 60 ml (1/4 cup) tahini
04 - 60 ml (1/4 cup) fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 3/4 teaspoon fine sea salt
10 - 2 tablespoons water, more as needed
→ Vegetable Sticks
11 - 1 large carrot, peeled and cut into sticks
12 - 1 cucumber, cut into sticks
13 - 1 celery stalk, cut into sticks
14 - 1 bell pepper, seeded and cut into strips
# Steps to follow:
01 - Preheat oven to 400°F (205°C). Spread sweet potato cubes on a parchment-lined baking sheet, drizzle lightly with olive oil, and roast for 20–25 minutes until tender. Allow to cool completely.
02 - In a food processor, combine roasted sweet potato, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, paprika, sea salt, and water. Process until smooth and creamy, pausing to scrape down the sides as needed.
03 - Add additional water, one tablespoon at a time, to achieve a smooth dip consistency according to preference.
04 - Arrange carrot, cucumber, celery, and bell pepper sticks on a platter for serving.
05 - Spoon sweet potato hummus into a serving bowl. Serve with prepared vegetable sticks for dipping.
