1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. 
2. In prepared baking pan, toss together sweet potato, olive oil, salt and garam masala. Roast for 20 to 25 minutes or until potatoes are soft and slightly browned, stirring halfway through.   
3. In a blender, place lemon juice, tahini, 1 Tbsp. Chili Crisp, sweet potatoes, and garbanzo beans. Cover and blend until smooth and creamy, stopping to scrape down sides as needed. With blender running, slowly add ice water and ice cubes. Continue blending until mixture is light and fluffy.  
4. Transfer hummus to a small serving bowl and top with additional Chili Crisp and cilantro, if desired. Serve with pita bread and vegetables.  

Each serving contains: 160 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 190 mg sodium, 19 g carbohydrates, 4 g fiber, 3 g sugar, 5 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 4% potassium.