Sweet potato hummus

Ingredients

• 1 large sweet potato
• 1 head of garlic
• 200g tahini (about 7 oz)
• 1 tsp ground cumin
• 1.5 tsp salt
• 100ml olive oil (about 3.5 fl oz), plus extra for garnishing
• juice of 1 lemon
• sumac, for garnishing

Directions

1. Preheat your oven to 180°C (356°F). Wrap the sweet potato in foil and roast for about 1.5 hours, or until soft.
2. While the sweet potato is roasting, prepare the garlic. Cut the top off the head of garlic, drizzle with a little olive oil, and sprinkle with a pinch of salt. Wrap it in foil and bake in the oven alongside the sweet potato for about 40-45 minutes, or until soft.
3. Once the sweet potato is done, scoop out the flesh and place it in a food processor. Add the soft garlic (squeezed from its skin), tahini, cumin, salt, olive oil, and lemon juice. Blend everything until smooth.
4. Taste and adjust the seasoning if necessary. If the hummus is too thick, add a little water to reach your desired consistency.
5. Pour the hummus into a serving bowl. Drizzle with a bit more olive oil and sprinkle a pinch of sumac on top for garnish.