This Roasted Sweet Potato Hummus Dip is jam packed with bold flavors and highly addictive!!  Ultra creamy and super smooth, this dip is the perfect healthy appetizer or snack and can be used as a spread!
How to make sweet potato hummus"

Preheat oven:  Adjust oven rack to middle position of the oven and preheat to 400 degrees F.
Season potatoes:  Line a large baking sheet with parchment paper for easy clean up.  Add sweet potato and garlic.  Drizzle potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.  Toss to coat.
Roast:  Transfer to the oven and roast, tossing halfway through, until sweet potato is fork tender and lightly browned, about 30 minutes.  Remove from oven, set aside and allow to cool slightly. Optional for the creamiest hummus:  While the potatoes are roasting, cook the chickpeas (again!).  Place chickpeas in a medium saucepan and sprinkle with baking soda.  Add enough water to cover the chickpeas by 2-inches of water.  Bring water to a boil over high heat.  Boil for 15-20 minutes or until chickpeas are very soft.  Transfer chickpeas to a fine-mesh strainer.  Drain and rinse well with cool water.  Discard the chickpea skins (they should have fallen off during cooking process).
Make the hummus:  In a food processor or high-powered blender, combine the lemon juice, roasted garlic and ¾ teaspoon of salt.  Pulse until the garlic is finely chopped.
Add the tahini to the food processor and process until mixture...