Preheat the oven: Preheat your oven to 400°F (200°C).

1. Prepare the sweet potatoes: Wash the sweet potatoes thoroughly and pierce them a few times with a fork. Rub each potato with olive oil and a pinch of salt. Place them on a baking sheet lined with parchment paper.
2. Roast the sweet potatoes: Roast the sweet potatoes in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
3. Prepare the chickpeas: While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas, cumin, smoked paprika, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the chickpeas are lightly golden and crispy. Remove from heat and set aside.
4. Make the dressing: In a small bowl, whisk together the hummus, lemon juice, olive oil, maple syrup, and 1 tablespoon of water until smooth and creamy. Add more water if needed to reach your desired consistency. Season with salt and pepper to taste.
5. Stuff the sweet potatoes: Once the sweet potatoes are roasted and cool enough to handle, cut a slit down the center of each potato. Gently push the ends of the sweet potato to open it up, creating a space for the filling.
6. Add the chickpeas: Spoon the sautéed chickpeas into the center of each sweet potato.
7. Drizzle with hummus dressing: Drizzle the hummus dressing generously over the stuffed sweet potatoes and chickpeas.
8. Garnish and serve: Garnish with fresh parsley or cilantro and serve immediately.