Step 1

Boil the sweetpotato cubes in water for 15 minutes or until tender. Cooking time will depend on the size of the cubes. Drain well and set aside.

Step 2

Heat olive oil in a frying pan over medium heat and add the chopped onion, curry powder and garlic.

Step 3

Cook for 5 minutes, then combine the cooked onion, boiled sweetpotato, salt and butter in a blender. Blend until smooth.

Step 4

Transfer to a ramekin and sprinkle with chopped coriander.

Step 5

For the aubergine dip, heat olive oil in a frying pan over medium heat. Add the garlic, cumin powder, onion powder and chilli powder, and cook for 5 minutes.

Step 6

Add the cubed aubergine and cook for a further 10 minutes until softened.

Step 7

Combine the cooked aubergine, salt and butter in a blender and blend until smooth.

Step 8

Transfer to a ramekin and serve warm.

Step 9

For the whipped feta, add the feta, lemon juice and garlic powder to a food processor fitted with a blade.

Step 10

Blend the ingredients together, and while the food processor is running, drizzle olive oil through the top opening until the feta is whipped to a smooth mixture.

Step 11

Transfer the whipped feta to a ramekin and garnish with lime zest and chilli flakes.

Step 12

Serve all three dips with sourdough toasts or flatbread.