Spicy sweet potato hummus

• sweet potatoes↗2 medium

  (about 400g), peeled and cut into 2cm cubes

• olive oil↗3 tbsp tbsp

  plus extra for drizzling

• chilli flakes↗1⁄2 tsp tsp

  plus extra to serve (optional)

• smoked paprika↗1 tsp tsp
• garlic cloves↗3

  unpeeled

• tahini↗2 tbsp tbsp
• lemon↗1

  juiced

• vegetable crudités

  breadsticks or crackers and pitted olives, to serve

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.

2. 2

   Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.

3. 3

   With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.