In a small saucepan, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender.
Scoop out sweet potato and add to a powerful blender or food processor, along with 1/4 cup water from sweet potatoes. Add remaining ingredients and process until very smooth. If necessary pause and scrape down the walls with spatula.
Transfer to a serving bowl, drizzle with extra olive oil (if desired) and sprinkle with smoked paprika and dried oregano. Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas, grape tomatoes, radishes etc.
Store: Refrigerate in an airtight container for up to 1 week. Do not freeze.
*Use less to taste if using salted canned chickpeas.
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