preheat your oven to 400 degrees. peel and chop the purple sweet potatoes into chunks.

on a baking sheet, toss sweet potato chunks and drained chickpeas with avocado oil.

roast in the preheated oven for about 20-22 minutes or until sweet potatoes are tender and chickpeas are golden.

once roasted, let the sweet potatoes and chickpeas cool slightly. in a blender or food processor, combine the roasted sweet potatoes, chickpeas, vegan labneh (or coconut yogurt), runny tahini, garlic cloves, onion powder, and vegetable broth.

blend until smooth and creamy, adding more vegetable broth if needed for desired consistency. taste and adjust salt as necessary, especially if using plain coconut yogurt instead of labneh.

transfer the antioxidant hummus to a serving bowl. serve with your favorite veggies, pita, or crackers, and enjoy your nutrient-packed creation!