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Sweet potato toast:
Yoghurt hummus:
To serve:
Sweet potato toast:
Preheat the oven to 200ËšC. Line two baking sheets with baking paper.
Place the sliced sweet potatoes on the baking sheets and brush with oil on both sides.
Bake for 30 – 40 minutes until cooked through and crispy around the edges.
Yoghurt hummus:
Place the chickpeas, garlic and sesame oil in a food processor. Process until smooth.
Add the yoghurt, cumin, lemon juice and salt and process until well combined.
To serve:
Spoon the yoghurt hummus onto the sweet potato toasts and sprinkle with sesame seeds, coriander, lemon zest and sprouts. Serve immediately.
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