4 medium sweet potatoes
1 15- ounce can chickpeas, rinsed, drained, and patted dry
1/2 tbsp olive oil
1/2 tsp each cumin, coriander and paprika
Thai Hummus Sauce
1/4 cup Hope Foods Thai Coconut Curry hummus
juice of 1/2 lemon
3 cloves garlic, grated
water to thin
Toppings
1/4 cup cherry tomatoes, halved
¼ cup chopped cucumbers
1/4 cup chopped parsley, minced
2 tbsp lemon juice (approximately 1 lemon)