INGREDIENTS
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1 pound sweet potatoes, peeled and cut into 1-inch pieces
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1 can (19.5 ounces) chickpeas, drained and rinsed
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1/4 cup fresh lemon juice (from 1 lemon)
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1/4 cup tahini
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2 tablespoons olive oil
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2 teaspoons ground cumin
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1 garlic clove, chopped
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Coarse salt and ground pepper
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Whole-wheat pita and crudites such as red pepper and broccoli