• 2 sweet potatoes (1/2 pound), peeled, cut into 1-inch pieces
• 1 15-ounce can garbanzo beans, drained and rinsed*
• 2 tablespoons lemon juice (or juice of 1 lemon)
• 1/4 cup tahini (optional – if omitting, use additional 1/4 cup olive oil)
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 clove garlic, minced
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon pepper, to taste

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*You can cook 1/2 cup dried garbanzo beans to get 1 1/2 cups cooked beans. Use this as a substitute for canned beans.