ROASTED, ORGANIC TURMERIC SWEET POTATO HUMMUS

• 3 tsp. Wakaya Perfection Organic Fijian Turmeric Powder
• 2 tsp. Wakaya Perfection Organic Pink Fijian Ginger Powder
• 2 tsp. Wakaya Perfection Fijian Kosher Sea Salt
• 2 1⁄2 cups canned chickpeas
• 1 sweet potato
• 8 cloves garlic 1 cup olive oil
• 3 Tbsp. fresh lemon juice
• 3 Tbsp. fresh orange juice
• 1⁄8 tsp. cayenne pepper

DIRECTIONS

1. Place chickpeas into strainer and drain well.
2. Place sweet potato into a preheated 400°F oven and bake for
   40 minutes.
3. Place garlic and half of olive oil into a small sauté pan and place in oven, roasting for 15–19 minutes or until golden brown. Remove and cool.
4. Place chickpeas into a food processor bowl and pulse until
   a smooth paste forms, gradually adding olive oil and roasted garlic for a creamy texture; scrape down the sides often.
5. Add a little bit of the lemon and orange juices and part of peeled sweet potato pulp.
6. Repeat this process until all ingredients are used up.
7. Season with turmeric, ginger, sea salt and cayenne to taste.

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