Wrap the sweet potatoes in foil. Place on a baking sheet and bake at 425°F for 40-60 minutes or until soft and fork tender. Remove from the oven, carefully unwrap the foil and let the sweet potatoes cool. Once cool enough to handle, scrape the soft flesh into the bowl of a food processor.
Add the chickpeas, lemon juice, tahini, garlic, salt and pepper to the food processor. Pulse until smooth. With the food processor on, stream in the olive oil. (See note #2)
Spoon the hummus onto a plate or large bowl for serving.
Serve with crackers, pita bread, or veggies.
To store, keep in an airtight container in the refrigerator for 1-2 weeks.