Bake or microwave sweet potatoes until fully cooked. Allow the potatoes to cool, then remove the skins and discard them, retaining the flesh.

Toast the cumin seeds on low heat, then crush by hand. (Seeds can be crushed by using a mortar and pestle or by smashing between a saucepan and cutting board.)

Add seeds and sweet potato to the food processor together with the lemon juice, salt, cayenne pepper, black pepper, olive oil, brown sugar, orange zest and tahini. Blend until smooth and creamy (you may want to add more salt or sugar depending on the sweetness of the potatoes).

Serve hummus with toasted pita or bagel chips. Sprinkle with feta and toasted pistachios.