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1 large sweet potato, cubed
2 cups cooked chickpeas (I made mine from dried beans but feel free to use canned)
4 Tablespoons tahini
2 Tablespoons olive oil (you may need more if the hummus comes out thick)
2 garlic cloves, minced
Juice from 1/2 a lemon
1 Tablespoon cumin
1 teaspoon sriracha
dash of nutmeg
dash of cinnamon
Salt/Pepper to taste
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