Ingredients:

• 4 small sweet potatoes

• 1 3/4 cups chickpeas (1 can, drained and rinsed)

• 1 tsp olive oil

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1/2 tsp paprika

• 1/2 tsp onion powder

• 1 tomato, diced (for garnish)

• 1/4 cup fresh cilantro or parsley, chopped (for garnish)

• Green onion, chopped (for garnish)

For the Sauce:

• 1/4 cup hummus

• 1 tbsp lemon juice

• 1 tsp dried dill weed (or 1 tbsp fresh)

• 4 cloves garlic, minced

• 1/2 tsp onion powder

• 1-2 tbsp plant-based milk

Directions:

1. Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet.

2. Wash the sweet potatoes thoroughly, then cut them lengthwise. Place the potatoes cut-side down on one side of the baking sheet.

3. On the other side of the baking sheet, spread out the chickpeas. Lightly spray the chickpeas with oil, then sprinkle them with cumin, coriander, paprika, and onion powder. Gently toss the chickpeas to ensure they're evenly coated with the seasonings.

4. Bake in the preheated oven until the sweet potatoes are soft, typically 30-40 minutes.

5. While the potatoes are baking, prepare the creamy hummus sauce. In a small bowl, combine the hummus, lemon juice, dill weed, minced garlic, onion powder, and plant-based milk. Adjust the consistency with more milk if needed and season to taste.

6. Once the potatoes are done, use a fork to gently smash the cut side. Top each potato with the spiced chickpeas, then drizzle generously with the creamy hummus sauce.

7. Garnish your loaded sweet potatoes with diced tomato, chopped cilantro or parsley, and green onion for an extra pop of color and flavor.

8. Finally, sprinkle with love and enjoy your deliciously loaded sweet potatoes!

Feel free to play around with the toppings and adjust seasonings to suit your taste buds. Have fun cooking and indulging in this delightful dish!