Sweet Potato Hummus

500g sweet potatoes, baked in skin (about 1 large or 2 small), cooled
1 tsp ground cumin
1tbsp freshly squeezed lemon juice
1/2 tsp sea salt
1/4 tsp cayenne
1/8 teaspoon black pepper
1 tbsp tahini (sesame seed paste, available in gourmet food stores)
1 tbsp extra-virgin olive oil
Zest of 1 orange

Scoop the flesh of the sweet potatoes into the bowl of a food processor. Discard the skins.
Add the rest of the ingredients to the food processor and blend, stopping to scrape the sides of the bowl, until smooth and creamy. Serve immediately or refrigerate and enjoy later.

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