In a food processor, combine ¼ cup tahini, 3 Tbsp. lemon juice, 3 cloves chopped garlic, and 1 tsp. salt. Pulse until smooth. Add one 400g tin rinsed and drained chickpeas and 1 Tbsp. diced mild chilli peppers, and pulse to combine. With the food processor running, drizzle in 2 Tbsp. olive oil until a slightly runny paste forms. Add one 400g sweet potato, cooked & pureed, 1 tsp. cumin, and 1 tsp. smoked paprika and process for 1 minute, or until combined and smooth.
Transfer the hummus to a serving bowl. Top with 1 tsp. olive oil, ¼ tsp. paprika, and 2 Tbsp. roasted, salted, and hulled pumpkin seeds.…