Steps
- Preheat the oven to 400°F / 205°C. Put 225g of whole sweet potato in a baking dish. Bake for 45-60 minutes, until it yields to a gentle squeeze, then cool.
- Process ⅓ cup of tahini, 2 roughly chopped garlic cloves, 1 teaspoon of lemon zest, and ¼ cup of lemon juice in a food processor.
- Add 1 teaspoon of fine salt and ¼ teaspoon of ground cumin. Drizzle in 1 tablespoon of cool water while blending until creamy, scraping the bowl; add a little more water if needed.
- Drain and rinse 425g of canned chickpeas. Add to the processor and blend for about 2 minutes, until completely smooth.
- Peel the cooled sweet potato and discard the skin. Add the flesh and blend for about 1 minute, until smooth.