Cook the sweet potatoes by roasting them in the oven at 175 °C for about 45 minutes.
Let them cool very briefly and scoop out the potato flesh.
While the sweet potatoes are roasting in the oven, prepare all the other ingredients, and pre-drain and rinse the chickpeas in a colander.
Once the mashed potatoes have cooled, blend everything together in a food processor to make the hummus until smooth and creamy. Add pepper and salt to taste.
Serve the hummus in your favourite bowl. Drizzle with a little olive oil. Now you can finish it off with, for example, pomegranate seeds, a sprig of mint, white toasted sesame seeds and crumbled vegetable chips. It’s the perfect dipping treat!