Peel and cube sweet potatoes, drizzle with olive oil and sea salt.

Place in a 375 oven for 45-60 minutes (or until tender).

When cooled, blend sweet potatoes in a food processor adding a tablespoon of water at a time until a smooth consistency is achieved.

Add chickpeas, curry powder, lemon juice, tahini, sesame oil and sea salt. Blend until smooth, slowly adding water as needed.

Great for dipping with vegetable sticks or try making collard wraps :)

De-stem a large collard leaf, place a couple tablespoons of hummus in the center, add sliced veggies such cucumbers, peppers and carrots. Roll like a tortilla wrap and Enjoy :)