Prep the sweet potatoes: Peel and chop the sweet potatoes. Boil until fork-tender, then drain and let them cool. (Use any cooking method you prefer—boiling is just the quickest.)

Prep the chickpeas: Add the chickpeas to a small pot and simmer for about 10 minutes. Drain, let them cool, and remove the skins.

Blend it all together: Once everything is cooled, add the sweet potatoes, chickpeas, lemon juice, garlic, olive oil, cumin, and salt to a blender or food processor.

Process until smooth: Blend until the hummus is creamy. Taste and adjust seasonings as needed.