1. Mash the sweetpotatoes with the chickpeas, apple cider vinegar or lemon juice, tahini, ice-cold water and salt until you have a creamy mixture. If the consistency is too thick, you can add a little more ice-cold water.
2. Pour the sweetpotato hummus into a bowl or spread it on a plate with high sides and drizzle with the olive oil. Then garnish with the paprika, sesame seeds and chopped parsley and serve!
Preparation time: ca. 35 minutes