Snack Wedges of Sweet Potato with Savory Hummus

For the potato wedges
Cooking spray
2 medium-size sweet potatoes, each cut into 8 wedges
2 tablespoons olive oil
½ teaspoon salt (omit if on a low-sodium diet)
¼ teaspoon garlic powder 
½ teaspoon paprika 
¼ teaspoon ground cumin 
For the hummus
2 tablespoons tahini (sesame seed paste)
1½ teaspoons lemon juice
½ teaspoon ground coriander 
½ teaspoon cayenne pepper
5 ounces garbanzo beans, drained
1 clove garlic 
¼ teaspoon ground cumin 

To prepare the potato wedges: Preheat oven to 450°F. Coat a baking sheet with cooking spray. Place sweet potatoes in a large bowl and drizzle oil over the wedges, tossing well to coat. In a separate bowl, combine salt, garlic powder, paprika, and cumin. Sprinkle over potatoes, and toss well to coat. Arrange the wedges in a single layer on the baking sheet, and bake for 20 minutes, or until tender.

To prepare the hummus: Place all ingredients in a blender or food processor. Process for 4 minutes, or until mixture is smooth. Serve the wedges with the hummus.
Makes 4 servings.