Spicy Sweet Potato Hummus with Crunchy Vegetables

Ingredients

• 1 large sweet potato
• 400 g chickpeas (from a can, drained)
• 2 cloves of garlic
•  Juice of 1 lemon
• 2 tablespoons tahini
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
•  Salt to taste
•  Olive oil
•  Various raw vegetables of your choice (e.g. carrots, cucumber, bell pepper, radishes)

Instructions

1. 1 Preheat the oven to 200°C.
2. 2 Poke holes in the sweet potato with a fork, wrap it in aluminum foil, and bake for about 45 minutes in the oven until soft.
3. 3 Let the sweet potato cool, peel it, and put the flesh in a food processor.
4. 4 Add the chickpeas, garlic, lemon juice, tahini, cumin, cayenne pepper, and salt. Puree until smooth. Add some olive oil if the hummus is too thick.
5. 5 Cut the raw vegetables into strips and serve with the hummus. Enjoy!