• 1 lb. (450g) sweet potatoes
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1 tsp. hot paprika or chili flakes
• 2 tbsp. olive oil
• 10 oz. (300g) hummus
• 2 tbsp. green pesto

Heat the oven to 375F (190C). Wash the potatoes and cut lengthwise into wedges—season with salt, pepper, and spices (coriander, cumin, paprika).

Then toss with olive oil and place in an ovenproof dish or on a baking tray. Bake for about 30 – 35 minutes (or until soft).

Serve the roasted potatoes on a bed of hummus and pesto.