Preheat convection oven to 400°F or conventional oven to 425°F. Line a full sheet pan with parchment paper
Cut sweet potatoes in half and place cut side down on the prepared sheet pan. Bake until tender, about 45 minutes. Let cool slightly and peel. Place in a large stand mixer bowl.
Purée chickpeas in batches in a food processor fi tted with a steel blade until they are the consistency of a thick paste. Add to the sweet potatoes.
Add tahini (or sunbutter), orange juice, soy sauce, cumin, coriander, ginger, mustard, garlic powder and salt. Mix with a paddle attachment on medium speed until well blended, scraping down the sides of the bowl occasionally.
