In food processor, blend sweet potatoes, chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin and 1/3 cup water until smooth, scraping down sides if necessary.
Spread 2 tsp hummus over each cracker. Sprinkle with goat cheese and pumpkin seeds.
Tip: Refrigerate leftover hummus in an airtight container for up to 3 days.
Courtesy of Crunchmaster
Ingredients:
