Sweet Potato And Tahini Hummus | Donna Hay

Ingredients

• 400g sweet potato (kumara), peeled and grated
• 2 cloves garlic, crushed
• 1 teaspoon cumin seeds
• ⅓ cup (80ml) extra virgin olive oil
• 400g can chickpeas (garbanzos), rinsed and drained
• ¼ cup (70g) tahini
• ¼ cup (60ml) lemon juice
• ¼ cup (60ml) water
• sea salt and cracked black pepper
• ½ teaspoon smoked paprika, plus extra to serve
• chilli flakes, to serve
• micro (baby) lemon balm leaves, to serve