Chili Garlic Sweet Potato Hummus

Ingredients:

1 can organic pinto beans beans drained and rinsed

1 heaping cup of sweet potatoes (I keep the skin on but you can peel it), cut into thick slices

3 cloves of garlic

2 Tbsp of olive oil, plus more for drizzling over vegetables before roasting

2 heaping Tbsp of tahini (sesame seed paste/butter)

1 Tbsp of water

2 Tbsp + 1 tsp lemon juice

1 tsp of Chili Garlic Flakes(or more, to taste)

1/4 tsp turmeric

1/4 tsp ground cumin

1/4 tsp finely ground himalayan pink salt or sea salt

Handful of cilantro chopped, for garnish

1/4 cup toasted sunflower seeds, for garnish

1/8 cup of dried cranberries, for garnish

Directions:

1. Preheat oven to 420 degrees Fahrenheit. Spread your potato slices and garlic cloves over a shallow pan lined with parchment paper. Drizzle a little olive oil on the vegetables, using your hands to coat them. Roast for about 15 – 20 minutes. Allow to cool for 10 minutes or so before popping the skins off the garlic cloves.

2. Place all ingredients in a large food processor and process for about 5 minutes, or until desired consistency is reached, stopping every so often to scrape down the sides.

Use as a dip or spread on a sandwich!