Preheat the oven to 200°C / 400°F and line the baking tray with aluminum foil.

Peel and dice the sweet potato and beetroot into 2 cm / ¾-inch pieces.

Trim the top from the garlic head and place it on the lined baking tray.

Drizzle the garlic head with 1 tsp olive oil and wrap it tightly in aluminum foil.

Toss the diced sweet potato and beetroot with the remaining olive oil, salt, and paprika.

Spread the seasoned vegetables beside the wrapped garlic on the baking tray.

Roast the vegetables and garlic for 35 to 40 minutes until tender and caramelized.

Place the eggs in a saucepan and cover them with cold water.

Bring the eggs to a boil and cook for 8 minutes for jammy hard-boiled eggs.

Cool the eggs under cold water and peel them.

Combine the Greek yogurt, tahini, lemon juice, and roasted garlic cloves in a mixing bowl.

Mash the roasted garlic into the dressing and stir until creamy.

Toast the Lebanese bread in the oven for 3 to 5 minutes until crisp.

Spread the hummus and roasted garlic tahini dressing over two serving bowls.

Add the roasted sweet potato, beetroot, and chickpeas to the bowls.

Halve the boiled eggs and arrange them over the salad with toasted Lebanese bread.