Roasted Sweet Potato Boats

3-4 medium sweet potatoes (as uniform and consistently sized as possible)

Goddess Hummus, for garnish

1 2-ounce package FG Hot Mix, for garnish

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Musabacha

2 cans garbanzo beans, drained and rinsed, divided

½ cup tahini

1 cup + ¼ cup olive oil for finishing, divided

4-6 tablespoons lemon juice

1-2 cloves garlic

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt

½-¾ cup warm water (~115°F)

½ parsley, finely chopped

¼ cup shallots, minced

1 1.5-ounce/42.4-gram package FG Sweet Mix, finely chopped

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Prepare the sweet potatoes by thoroughly washing and drying. Carefully make a deep slice into each sweet potato lengthwise, avoiding the last inch or so at the ends. This will encourage even cooking and keep the center from becoming watery.
3. Arrange the sweet potatoes on the prepared baking sheet and cook for about 55 minutes, depending on the size of your potatoes, until fork-tender.
4. Meanwhile, in a food processor, combine ½ cup garbanzo beans, tahini, ½ cup olive oil, lemon juice, garlic, cumin, coriander, salt, and warm water. Blend until you have a smooth sauce that pours easily.
5. Pour the tahini mixture into a medium bowl and stir in the remaining garbanzo beans, parsley, shallots, and sweet mix.
6. When the sweet potatoes are finished, use a spoon to stuff each with ½-¾ cup of the deconstructed hummus.    
7. Top each sweet potato with a heaping scoop of Goddess Hummus, a drizzle of olive oil, and a sprinkle of Hot Mix microgreens. Serve immediately.

Store any leftovers in an airtight container in the refrigerator for up to 7 days.