Cut the sweet potato and the pumpkin into cubes and put them in a bowl.

Add the olive oil, red pepper, salt and cumin and mix well.

Preheat the oven to 200⁰C.

At the same time, spread the cubes, the boiled chickpeas and the garlic on a baking tray lined with greaseproof paper and bake for 35-45 minutes.

Once they are ready, put them in a food processor, add juice from half a lemon and beat well.

Add the yogurt and beat again.

Serve in a bowl, garnished with fresh olive oil, red pepper, chickpeas and fresh oregano.

Serve with toasted buns, red pepper and leek sticks.