Rinse the sweet potato and scrub it well. Cut it in half lengthwise and bake face down at 200°C on a baking tray greased with olive oil for around 50 minutes (around 30 minutes if the potatoes are small) or until they are fork tender.

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In the meantime, prepare the hummus blending 100 g chickpeas with 1 tablespoon tahini, a pinch of assafetida, the juice of half lemon, a pinch of salt and pepper. Add some cold water to keep it a bit more liquid than usual.

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In a pan heat a tablespoon of  olive oil with a pinch of assafetida and sauté the rest of the chickpeas with the sundried tomatoes, olives, capers and pine nuts. Savour with salt and pepper and continue to sauté for another 10 minutes.

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Once potatoes are ready, turn them face up. Scoop some of the pulp out and cover the surface with hummus. Put them back in the over for another 5 minutes. Serve garnishing them with the Mediterranean chickpeas and some fresh basil leaves