Sweet potato hummus

INGREDIENTS
4 cups cooked and mashed sweet potatoes
¼ cup tahini (see below)
¼ cup lime juice
2 garlic cloves, minced
2 tsp ground cumin
¼ tsp cayenne pepper (optional)
Sea salt and freshly ground black pepper
Tahini:
1 cup sesame seeds
2 tbsp olive oil
Assorted vegetables for dipping, sliced (i.e. cucumbers, radish, carrots, bell pepper)

PREPARATION
To cook the sweet potatoes, peel them and cut the flesh into large chunks. Bring a pot of salted water to a boil and add in the sweet potato chunks.
Let it simmer for about 7 to 10 minutes, until the flesh is very tender when pricked with a fork.
Drain, place the cooked sweet potato in a bowl and mash with a fork or potato masher. Place in the refrigerator to cool.
Preheat your oven to 350°F.
Spread the sesame seeds on a shallow baking tray and roast, shaking frequently, until fragrant (about 8 minutes).
To prepare the tahini, combine the roasted sesame seeds with the olive oil in a food processor and process until the mixture turns into a smooth paste (about 5 minutes).
In a large bowl, combine the mashed sweet potatoes, tahini, lime juice, garlic, cumin, and cayenne (if using).
Mix everything well and season to taste.
Serve in a bowl alongside vegetables for dipping.