Preheat oven to 400 degrees F.

In bowl, add sweet potato and toss with 3 tablespoons olive oil. Spread potatoes out on sheet pan and bake 15-20 minutes, until tender.

In food processor, combine chickpeas, sweet potato, tahini, lemon juice, garlic, 1/2 teaspoon olive oil, salt, paprika, cumin and cayenne; Blend for one minute, scraping down sides as needed.

Add water or aquafaba 1 tablespoon at a time and blend until desired thickness.