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What you need: 

For Hummus: 

1 can chickpeas,

rinsed & dried, 

(15 oz) 1/4 cup of runny tahini,

 juice of 1 lime, 

2 garlic cloves, 

2 tlb olive oil, 

1/2 tsp cumin, 

1/4 tsp smoked paprika, 

flesh of 1 medium avocado, 

1/2 cup cilantro, 

salt/pepper to taste

 For the sweet potatoes:

 2 lbs of sweet potatoes, 

peeled & cut into 3 in long 1/2 in wide fries (I used a crinkle cutter knife), 

2 tbl neutral oil,

salt/pepper to taste

What you do

1️⃣ Boil 6 cups of water & combine with 4 cups of room temp water in a large pot . Let potatoes soak in pot on countertop for 1 hr while covered.

2️⃣ Dry fries well, mix with oil & seasonings, spread on parchment lined baking sheet in one layer. Bake at 425 F 35-40 min flipping when underside is golden. 

3️⃣ While fries are baking, Using a food processor, process on high everything except avocado & cilantro, till it reaches desired consistency. (I prefer my hummus smooth which takes longer to process about  3-5 min). Next add avocado & cilantro, & process again on high. Adjust seasoning to taste.

4️⃣ I topped my avo hummus with cilantro, pumpkin seeds, a sprinkling of smoked paprika, & a drizzle of olive oil. Serve with your warm crispy sweet potato fries . Enjoy!!

By @thevegansara