• 1 large sweet potato, baked until tender
  • 400g canned chickpeas
  • 2 garlic cloves, peeled
  • 100ml tahini
  • 1/2 tsp each cumin and coriander seeds, gently toasted in a dry pan until fragrant
  • grated zest and juice of 1/2 a lemon
  • extra virgin olive oil
  • sea salt
  • 1 tbsp freshly chopped parsley

Scoop the flesh out of the sweet potato. Put the flesh, chickpeas (reserving a few to garnish), garlic and tahini into a food processor and blitz until well-combined.

Using a pestle and mortar, pound the cumin and coriander seeds until finely ground. Add to the processor (reserving a pinch to garnish) with the lemon zest and juice, 1 tsp salt and about 3 tbsp olive oil. Blitz again until smooth. If it is still quite stiff, add more olive oil and blitz until you have a soft, smooth puree. Season to taste.

Serve with the reserved chickpeas, spices and parsley sprinkled on top and some olive oil drizzled over.