Wash & halve the potatoes & place on foil lined tray/pan.
Place rinsed & drained chickpeas on the tray (alongside) potatoes & sprinkle with cinnamon, cumin, coriander, sea salt & pepper.
Drizzle all with olive oil and bake at 400 for one hour.
While baking, combine hummus (or tahini) in a small mixing bowl. Add dill, garlic, lemon juice, and almond milk to desired consistency for “cream” sauce. Set aside.
combine tomatoes, parsley & lemon juice in separate bowl & set aside.
Top the baked sweet potatoes with roasted chickpeas, sauce, & parsley mixture. Add additional seasonings to taste.