DIRECTIONS:

1. Place sweet potato into a preheated 400°F oven and bake for 40 minutes.
2. 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.
3. Drain chickpeas. 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 sides often.
4. Add a little bit of the lemon and orange juices and part of peeled sweet potato pulp. Repeat this process until all ingredients are incorporated.
5. Season with turmeric, ginger, sea salt and cayenne to taste.