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1 can chickpeas
1/3-1/2 cup chickpea water
1 lemon, juiced
1.5 tbsp tahini
1-2 garlic cloves
Salt to taste
Blend until smooth and creamy.. Adjust to your taste..
Sweet potato, cut in half
1 tbsp Tahini
1-2 tsp maple syrup
1/2 lemon, juiced
Preheat oven to 200C/400F. Stab sweet potato skin with a fork a few times, and then lay flat side down on parchment paper and baking tray. Bake until soft when you tick a knif or fork into it (approx 20 minutes, but depends on your oven and size of the potato)
Cook quinoa to packet instructions.
Make tahini sauce, by adding all ingredients to a bowl and stirring until a paste forms. Then add some boiling water (small amounts at a time) and stir, until your reach the thin consistency you want.
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