¼ teaspoon cumin
½ teaspoon smoked paprika
1½ teaspoon cayenne pepper (start with less, season to taste)
juice of 1 lemon
3 cloves garlic, peeled
3 tablespoons tahini
2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
3 tablespoons olive oil
2 medium sweet potatoes
ground sea salt, to taste
zest of ½ lemon
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
http://cookieandkate.com/
Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
No Noodle Pad Thai
Balsamic Roasted Broccoli and Red Pepper Grilled Cheese
Strawberry Smash Cocktail