1/2cup sweet potato puree (about 1 small sweet potato, steamed or cooked all the way through and pureed.)
1 lemon, juiced
2 garlic cloves, chopped
2 tbsp. tahini
1 can chickpeas, rinsed and drained
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/2 tsp. chili powder
1 tbsp. water
1/4cup olive oil, reserved
Cinnamon Flatbreads: (Adapted from Keepin it Kind)
2cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4cup milk (I used soy)
2 tbsp. olive oil
For the topping:
2 tbsp. melted non-dairy butter (I used Earth Balance)
2 tbsp. sugar
2 tbsp. cinnamon
For the hummus: Add all ingredients except olive oil into a high-powered blender or food processor. Puree until smooth. With the motor running, drizzle in 3 tbsp. of olive oil until incorporated.
Place hummus in a bowl and drizzle remaining olive oil on top.
For the flatbreads: Combine all of the ingredients in a stand mixer or food processor fitted with a dough blade or dough hook. Process and mix until dough forms into a ball. If the ball is sticky, add flour a tbsp. at a time.
Roll the ball onto a floured surface. Divide in half and roll each half into a ball. Divide in half again and roll into a ball. Divide in half again and roll into a ball, you should now have 8 small balls.
Lightly dust each ball with flour and roll into a circle.
Heat a cast-iron stove over medium-high heat. One at a time, place the flatbreads on the pan and cook for 1-2 minutes per side.
While the flatbreads are cooking, melt the butter.
After the flatbreads are cooked, brush with melted butter and sprinkle with cinnamon/sugar.