Baked Sweet Potato with Turmeric Cashew Hummus

Ingredients

• 4 medium-to-large sweet potatoes, washed
• 1 cup cashews
• 1⁄2 cup filtered water
• 3⁄4 cup lemon juice
• 1 small garlic clove
• 1⁄4 cup hulled tahini
• 5cm fresh turmeric root or 1 teaspoon ground dried turmeric
• 1 teaspoon quality salt
• 1⁄2 teaspoon cracked black pepper
• 1 medium golden beetroot, grated
• 1 medium purple beetroot, grated
• 2 tablespoons lime juice
• 1⁄2 cup finely chopped flat-leaf parsley leaves
• 2 tablespoons cold-pressed olive oil
• 1⁄2 cup toasted sunflower seeds
• 1 cup baby salad leaves, to serve
• 12-16 cherry tomatoes, to serve
• 1 teaspoon Dijon mustard
• 1⁄4 cup cold-pressed olive oil
• 2 tablespoons unpasteurised apple cider vinegar*
• 1⁄2 teaspoon quality salt
• 1 tablespoon agave (or maple) syrup*