1. Prepare the Base: In a high-speed food processor, combine the cooked garbanzo beans, sweet potato puree, tahini, EVOO, and sriracha. Blend these ingredients together for about one minute, or until the mixture is smooth and creamy. If the mixture is too thick, don’t hesitate to add an extra tablespoon or two of EVOO to reach your desired consistency. Remember to pause and scrape the sides of the processor with a spatula to ensure everything blends evenly.

2. Add the Spices: Once your base is smooth, add in the sea salt, paprika, garlic powder, and chopped fresh thyme. Blend again for a few seconds until all the spices are well incorporated into the mixture.

3. Serve and Enjoy: Transfer the dip to a serving bowl and top it with fresh goat cheese. This dip pairs wonderfully with fresh veggies like carrots, cucumbers, and bell peppers, or you can enjoy it with crispy rice crackers for a delightful crunch.

Tips for a Perfect Dip

• Customize Your Heat: If you prefer a milder dip, reduce the amount of sriracha or substitute it with a milder sauce.
• Fresh Herbs: Feel free to experiment with other fresh herbs like parsley or cilantro for a different flavor twist.
• Make Ahead: This dip can be made ahead of time. Store it in the refrigerator for up to three days, allowing the flavors to meld together.