Position a rack in the center of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step
Pierce the sweet potatoes a few times with a fork, then place on the prepared baking sheet. Roast for 40–45 minutes, or until the potatoes are soft and cooked through. Remove from the oven and let sit for 15 minutes, or until cool enough to handle.
3. Step
Add the chickpeas, tahini, olive oil, garlic, lemon juice, salt, cayenne, paprika, cumin, and coriander to a blender. Slice the potatoes in half lengthwise and use a spoon to scrape the flesh into the blender. Blend on high speed until smooth, 3–5 minutes.
4. Step
Transfer the hummus to a serving bowl and use a spoon to make a swirl pattern. Sprinkle with the sesame seeds and paprika, then drizzle with the olive oil. Serve with vegetables or pita bread and cucumber celery juice.
