Smoked garlic, chilli and sweet potato hummus


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.