How to make
Peel one large sweet potato, cut it into two or three pieces and wrap it in lightly greased aluminum foil. Bake, until it soften in an oven heated to 390°F (200°C).
Leave it to cool slightly and place the sweet potato in a blender or food processor.
Toast the sesame seeds in a non greased pan and when they cool down a little, pour them into the jug of the appliance as well.
Add the strained and washed boiled chickpeas, peeled garlic cloves, olive oil, water, lemon juice, salt, paprika and cumin.
Blend, until a smooth mixture is obtained and transfer it into a tightly closed container with a lid. Put the hummus in the fridge to chill.
Serve the prepared sweet potato hummus sprinkled with olive oil and paprika.
Enjoy your meal!
