• 1 large sweet potato
• 3 garlic cloves, peeled and smashed
• 3 T Tahini
• Juice from 1 lemon
• 1 can of chickpeas, rinsed and drained
• 3 T olive oil
• 1 t salt
• 1/2 t cayenne pepper
• 1/2 2 paprika powder
• 1/2 t cumin
• about 1 cup (2 1/2 dl) water

Preheat the oven to 400 F/200 C

Scrub and dry the potato and prick it with a knife. Put it, together with the garlic cloves, on a parchment paper covered baking tray and bake for 45 minutes.

Add the rest of the ingredients to a food processor while the potato and garlic are cooling. Pulse the mixture a couple of times and add the vegetables when they have cooled down. Puree until smooth and add the water gradually until you have the desired consistency.

Sprinkle some paprika powder on top before serving.