CHICKPEA SWEET POTATO HUMMUS Recipe + Sandwich and Wraps

👉 To Cook the Sweet Potatoes:
500g Sweet Potatoes - 2 medium size
2 cups approx. / 1 Can (398ml) of COOKED Chickpeas (Low Sodium)
3/4 Cup / 175ml Water

👉 Other Ingredients:
3+1/2 Tablespoon Lemon juice OR TO TASTE
3 Tablespoon Tahini
2 tablespoon Good quality Olive oil (I have used cold pressed extra virgin olive oil)
1 Teaspoon Minced Garlic / 2 Garlic cloves
1 Teaspoon Ground cumin
1/4 Teaspoon Cayenne pepper (OPTIONAL) OR to taste
Salt to taste (I have added 1+1/2 teaspoon pink Himalayan salt)

👉 To make Garlic Oil:
3 Large Garlic cloves OR TO TASTE - sliced
1+1/2 Tablespoon Olive Oil
Fry on medium-low heat until the garlic chips JUST STARTS to brown. Transfer to a small bowl to prevent it from burning. Allow it to cool down.

👉 TO MAKE HUMMUS TOFU SANDWICH:
Whole Wheat Bagel with Multi seed topping
Sweet Potato Hummus
Lettuce
Red Onion
Smoked Tofu - thinly shaved slices
Baby Arugula

👉 TO MAKE HUMMUS SALAD WRAP:
Whole Wheat Tortilla
Sweet Potato Hummus
Cucumber
Carrots
Bell Pepper
Red Onion
Baby Arugula
(Add Extra Protein of choice if you want)

👉 TOPPING FOR HUMMUS DIP (OPTIONAL):
Toasted Pine Nuts
Olive oil
Paprika