Directions

1. 1

   Heat the oven to 400°F. Peel the sweet potatoes and cut them into 1-inch chunks. Line a baking sheet with foil and arrange the sweet potatoes in a single layer.

2. 2

   Roast until fork-tender and lightly browned, 30 to 45 minutes, stirring once or twice for even color. Cool on the sheet.

3. 3

   Meanwhile, wrap the unpeeled garlic cloves in a small foil packet and tuck them in the oven for the last 20 to 25 minutes of roasting, until soft.

4. 4

   Pick your seasoning combo: 1½ Tbsp. Maple Grove Seasoning plus 1½ tsp. Ground Coriander Seeds, or 1½ Tbsp. Poultry Seasoning plus 1½ tsp. Ground Coriander Seeds.

5. 5

   In a food processor, combine the roasted sweet potato, peeled roasted garlic, lemon juice, tahini, tamari, garbanzos, water, parsley, Fine Pink Himalayan Sea Salt, and your chosen seasoning combo.

6. 6

   Blend until silky, stopping to scrape down the sides as needed. Add a splash more water if you’d like a looser texture. Taste and adjust the salt.

7. 7

   Serve with warm pita slices, crisp vegetables, or crostini — it is also a wonderful spread for a leftover holiday turkey sandwich. Makes about 3 cups.