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Sweet potato toast:
Yoghurt hummus:
To serve:
Sweet potato toast:
Preheat the oven to 200˚C. 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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