Place chickpeas in a bowl of lightly salted water and soak overnight.

The next day, preheat the oven to 320°F (160°C fan-forced). Grease two baking trays and line them with parchment paper. Spread the onion slices in a single layer on one tray. Pierce the sweet potato all over with a fork, rub it with 2 teaspoons of olive oil, and place it on the second tray. Roast the onion for 10 minutes or until crisp, and roast the sweet potato for about 45 minutes, or until tender.

While the vegetables are roasting, drain the chickpeas and place them in a saucepan. Cover with cold water, add 1 teaspoon of salt, and simmer over medium heat for 40-50 minutes, skimming off any foam that rises to the surface. Once tender, drain and let cool slightly for about 20 minutes. If you are short on time, you may also use one prepared 15.5oz (439g) can of prepared chickpeas.

In a food processor, combine the roasted sweet potato, chickpeas, tahini, lemon juice, garlic, and the remaining ⅓ cup (80ml) olive oil. Blend until smooth, adding a little water if needed to achieve your desired consistency. Use aquafaba water from the can if using prepared chickpeas.

Spoon the hummus into a serving dish, top with the roasted onion, and sprinkle with sesame seeds, smoked paprika, and chopped chives. Drizzle with extra olive oil before serving. Voila! Truly amazing.