Preheat a heavy cast iron skillet over low heat, add 1 teaspoon of olive oil, and warm for about 2 minutes.

Wash and peel the sweet potato. Cut into 1-inch cubes. Add to skillet and roast for 15-20 minutes until tender.

In a food processor, blend cooled roasted sweet potatoes, chickpeas, tahini, garlic, lemon juice, and cumin until smooth.

While blending, gradually add reserved chickpea liquid until hummus is creamy and spreadable.

Drizzle in 2 tablespoons of olive oil while blending, processing until smooth. Adjust seasoning as needed.

Transfer hummus to a bowl, drizzle with olive oil, and garnish with paprika.