Preheat your oven to 400°F (200°C). Peel and chop about two medium sweet potatoes into even chunks. Spread them on a baking sheet lined with parchment paper, then drizzle with a touch of olive oil and sprinkle with salt. Roast for approximately 30 minutes, or until they are soft and caramelized.

Once the sweet potatoes have cooled slightly, transfer them to a food processor. Add in a can of drained chickpeas, tahini, freshly squeezed lemon juice, minced garlic, cumin, paprika, and olive oil. Season generously with salt and pepper. Blend on high until the mixture is completely smooth and creamy.

After blending, evaluate the texture of your sweet potato hummus. If it appears too thick, gradually add cold water or a splash of extra olive oil, blending until you reach your desired creaminess.

Transfer the creamy sweet potato hummus to a serving bowl. Drizzle a little more olive oil on top and feel free to garnish with sesame seeds or fresh herbs like parsley.

Prepare your mezze platter by arranging warm pita bread, an array of fresh vegetables, olives, and any additional mezze items you love.