200g medium sweet potato, peeled and chopped
2 tsp hummus
400g canned chickpeas in water (drained and rinsed)
2 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove
Steam the sweet potato until tender. Put all the remaining ingredients into a food processor and blend until smooth and creamy. Mash the sweet potato and mix in the hummus before serving with some other steamed vegetables e.g. broccoli.