INGREDIENTS

  • 1 large sweet potato roasted and cooled
  • 1 tin of chickpeas drained
  • 1 glove of garlic
  • Juice of a lemon
  • 1 tbsp of tahini
  • Smoked garlic chilli oil
  • Salt and pepper

THE METHOD

In a food processer, combine the flesh of the sweet potato, chickpeas, garlic, lemon juice and tahini. Blitz until smooth, adding the chilli oil to loosen the mix. Add a tbsp of water if needed as well. Season and serve with crudités, crisps or use with salads and wraps. This will last 3-4 days in the fridge.