Sweet-Potato & Beet Hummus

Directions:

1. Preheat oven to 400F.
2. Wash, peel and chop sweet potato and beet into cubes. Bake until very soft, approximately 50 minutes, flipping halfway through.
3. Drain and rinse chickpeas.
4. In a food processor, combine the chickpeas, sweet potato, tahini, lemon juice, cumin, and garam masala on high until smooth.
5. Transfer into two serving bowls and serve with pita chips, carrot sticks, broccoli or any other vegetable!