INGREDIENTS
•
2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks (I like baking my potatoes, but if you’re in a big rush, you can steam them or nuke them)
•
1 can chickpeas, drained, but with the liquid reserved
•
1 1/2 tsp sesame oil
•
5 tbsp tahini
•
1 tsp curry powder
•
1/2 tsp salt
•
Black pepper to taste
•
Water
•
Paprika