Cover a baking sheet with aluminum foil and place the sweet potato on top.
Put the baking sheet in the middle of the oven and bake the potato for 45 to 60 minutes until it is done. You can check that by carefully pricking the potato with a fork. When you feel no resistance the sweet potato is done.
Allow the potatoes to cool to room temperature.
Peel the skin of the potato and cut it into cubes.
Put the cubes together with the olive oil, chickpeas, tahini, lemon juice, garlic and cumin in a food processor and pulse until you get a smooth mass.
Taste and add salt to taste.
Store in the refrigerator until use.
Tasty as a spread on a toast or with fresh vegetables.