Roast Sweet Potato with Hummus and Dukkah - MFM

Ingredients

• For the dukkah
• 70 g hazelnuts, with skins
• 50 g pistachios
• 2 tablespoons sunflower seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon peppercorns
• 3 tablespoons coriander seeds
• 1½ tablespoons sesame seeds
• 1 teaspoon sweet paprika
• ½ teaspoon onion seeds
• sea salt and/or red chilli flakes to taste
• For the sun-dried tomato hummus
• juice of 2 lemons
• 50 g tahini
• 2 tablespoons olive oil
• 50 g sundried tomatoes
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• 500 g tin of chickpeas, drained and rinsed
• pinch or two of salt
• For the sweet potatoes and assembly
• 2 large sweet potatoes
• 2 avocados
• 1 lime
• 200 g firm tofu or feta cheese
• 300 g sun-dried tomato hummus
• 50 g dukkah