This is really easy to make and makes a nice change from the usual chickpea hummus. The gorgeous colour also makes it a great centrepiece for a dipping platter too.

1 large sweet potato
Low calorie cooking spray
salt and pepper to taste
3 tbsp tahini
2 cloves garlic
1/2 tsp smoked hot paprika
1/4 tsp paprika
1/4 tsp cumin seeds, crushed
1/2 lime, juiced

Pre-heat oven to 180°C. Line a baking/roasting tray with parchment paper.

Peel sweet potato and cut into one-inch cubes add to the tray and spray with the cooking spray, toss to ensure they are well coated and season with salt and pepper. Put the unpeeled garlic cloves onto the tray with the sweet potatoes. 

Roast for 30 minutes or until tender.

Allow to cool slightly, peel the garlic and add it with the sweet potatoes to a food processor and blend until smooth.

Add tahini, spices and lime juice and blend again, adding water until you get to a good consistency.

Put into a serving dish, sprinkle the top with a little paprika and serve with flatbreads, crackers or with Baharat Beef.

Tip: if you need a short cut…… prick the potato, microwave for 4 minutes (or until squidgy) allow to cool then cut in half and scoop out the insides. Add to the blender with a little Lazy Garlic and then carry on with the rest of the spices……