Preheat oven to 375 degrees F.
Place the sweet potatoes on a baking sheet and bake for about an hour or until fork tender. Let cool slightly. Remove the pulp and measure out 1 cup. Set aside.
Barely cover the garbanzo beans with water in a medium sauté pan. Cook over medium heat for five to six minutes. Using a slotted spoon, transfer the beans to a food processor. Add the water and process until smooth.
Add the 1 cup sweet potato pulp and the rest of the ingredients. Process until combined.
Transfer the hummus to a serving plate. Garnish with a sprinkle of cinnamon.
Serve with cinnamon-sugar crisps (cinnamon-sugar pita chips).