1/2 a medium sweet potato, baked until mushy
1 can chickpeas (or 1.5 cups)
2 tablespoons tahini
1/2 tablespoon maple syrup
1 garlic clove
1/2 teaspoon salt (or more, to taste)
1 teaspoon paprika, plus more for garnish
1/2 teaspoon minced rosemary
juice of 1/2 a small lemon (or 1/4 of a large lemon)
1/4 teaspoon cayenne (optional)
pepper, to taste
olive oil for drizzling

Flatbread ingredients:
1/2 cup spelt flour, plus extra for kneading/rolling
1/2 cup yogurt
3/4 teaspoon baking powder
1/4 teaspoon salt
a little oil or butter for the pan