To the food processor, add chickpeas, garlic, jalapeno cilantro, & ground cumin. Season with S&P as desired. Pulse the food processor a few times, breaking mixture up into fine pieces. Add lime juice & tahini. Turn the food processor on & let it run 4-5 minutes, stopping to scrape down the sides as needed. Once the cilantro hummus reaches a nearly smooth & creamy texture & with the food processor still running, slowly add in the water 1 Tbsp at a time until your desired texture is reached. Set aside.
Place the sweet potato wedges on a small baking sheet. Drizzle avocado oil over top & season with garlic powder & S&P as desired. Toss to coat well. Place the sweet potatoes on the preheated grill. Grill 3-4 minutes per side, or until tender & charred as desired. Transfer the grilled veggies to the baking sheet & allow to cool slightly.
Add a large spoonful of hummus to the bottom of a large, shallow bowl. Use the back of a spoon to swoop the hummus across the bottom of the bowl. Arrange the grilled sweet potatoes over top. Finish with fresh cilantro, thinly sliced jalapeno, cotija cheese, & a sprinkling of Tajín or a squeeze of lime juice as desired. Enjoy!
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