Preheat the oven to 400 degrees F. Wash the sweet potatoes and pierce with a fork or knife. Place on a baking sheet and bake 40 minutes (for medium sweet potatoes) or until fully cooked.

Next, dry the drained and rinsed chickpeas to remove as much moisture as possible. Add to a small mixing bowl with cumin, red pepper flakes, and smoked paprika. Season with salt and pepper to taste. Add the olive oil and mix to evenly coat the chickpeas. Spread in a single layer on a baking sheet and place in the oven when there are 30 minutes remaining. If needed, transfer the sweet potatoes to the middle rack and roast the chickpeas on the top rack.

While the sweet potatoes and chickpeas are roasting, roughly chop the parsley and remove any large stems. Add to the same mixing bowl with the cherry tomatoes, onion, garlic, and lemon juice. Stir to combine, then chill until ready to serve.

When the sweet potatoes are finished baking, remove from oven and allow to cool slightly (about 5-10 minutes). Slice each potato in half and fluff with a fork. To serve, spoon 1/4 cup of hummus per potato, distributing evenly on each half. Then add the tomato-parsley salad, crispy chickpeas, and pine nuts. Serve immediately.