Step 1

Preheat oven to 200°C.

Step 2

Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.

Step 3

Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.

Step 4

Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.

Step 5

Heat an ungreased skillet over medium heat. Add seeds and spread them in a single layer.

Step 6

Cook for a couple of minutes and stir frequently to keep the seeds from burning. When the seeds begin to get golden and release their aroma, they are done.

Step 7

Immediately remove the skillet from the heat and transfer the seeds onto a paper towel to cool.

Step 8

Place the ingredients into a high-speed blender and process until the mixture is smooth.

Step 9

Transfer hummus to a bowl or spread on toast and top with roasted chickpeas, toasted sesame seeds, chives, sprouts, and mint leaves.