Here, a microwave “roasts” the sweet potato quickly and easily. Then, the soft flesh is puréed with hummus mainstays–chickpeas, tahini, and garlic–for a spread that is at once sweet and savory.

• Pierce the skin side of the sweet potato a handful of times with a fork and then place on a large plate. Microwave on high until the sweet potato is completely tender and soft, about 5 minutes.
• Flip the sweet potato over and let cool to room temperature.
• Scoop the sweet potato flesh into a food processor along with the chickpeas, lemon juice, tahini, garlic, salt, and spices. With the motor running, add the olive oil in a slow, steady stream and then add water, 1 Tbs. at a time, until the mixture is smooth.
• Season the hummus with more salt and Aleppo pepper to taste, drizzle with olive oil, and serve; or refrigerate in an airtight container for up to 5 days.