If you want your hummus really smooth, spend a few minutes and remove the skin of each chickpea. In my opinion this is absolutely necessary for an extra smooth hummus. So open can of chickpeas, drain liquid and remove the skins from every chickpea. Then rinse well with water. In a food processor combine tahini and lemon juice; process for a 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. Thanks to this procedure you humus will be as creamy as possible. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Add half of the chickpeas and pesto, process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth. The hummus will be probably too thick, so you'll need to add a little bit of water. With the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect. Voila! Hummus is ready. Transfer the hummus into a serving bowl, top with a 1-2 tablespoons of pesto sauce and drizzle with an olive oil.

In a large bowl, mix together the marinade ingredients. Add the chicken pieces and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. Place a large skillet or sauce pan over medium heat and add the olive ghee. Add garlic and serrano pepper, cook for 1 minute. Stir in coriander, cumin, paprika and garam masala. Then stir in diced tomatoes and tomato sauce. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. Add salt and sugar to taste. Meanwhile fire up your grill. Coat it with some oil. Place the chicken on the grill. Cook until lightly brown, about 2 minutes on each side. Add the chicken to the sauce and cook for another 10 minute. Add the cream and stir through. Garnish with chopped fresh cilantro, and serve over quinoa or rice.

Preheat oven to 425 F. On a rimmed baking sheet, toss sweet potatoes with olive oil, season with salt and pepper to taste. Bake about 25 minutes, until golden and tender, turning once or twice. Let cool a little bit. Mix pesto with lemon zest and juice (optional). Drizzle 2-3 tablespoons over sweet potatoes, serve the rest alongside.