Cook the sweet potato:To Boil: Transfer the sweet potato to a large saucepan and cover with water about two inches high. Bring the water to a gentle boil. Then reduce the heat and simmer for about 15 minutes, or until the sweet potato is just fork-tender. Drain the potato. To microwave: Prick the sweet potato several times with a fork. Place it on a plate and microwave for about 12 minutes, or until very soft, flipping it over after 6 minutes.Set aside to cool before peeling with a vegetable peeler.

Pulse: Transfer the sweet potato, chickpeas, garlic, turmeric, onion powder, salt-free seasoning, black pepper, and cayenne to the canister of a food processor. Pulse about 15 times or until almost fully ground, scraping down the sides as needed.

Mix the lemon juice, zest, tahini, olive oil, and water in a large glass or measuring cup.

Blend: With the machine running, pour the mixture into the food processor and process until smooth and creamy. Or add the liquid mixture in two batches and pulse. Adjust lemon juice and salt to taste.

Optional: Transfer the hummus to an airtight container and set aside for 30 minutes for the flavors to meld. Or enjoy immediately.

For serving: Add warm water to loosen refrigerated cold hummus for serving.

Optional for roasted lentil topping: Cook one-third cup lentils until al dente or use ¾ cup cooked lentils. Preheat the oven to 400ºF. Transfer the cooked lentils to a nonstick baking sheet. Toss them with a drizzle of olive oil or lemon juice. Add a dash of garlic powder, onion powder, and paprika. Spread the lentils out in a single layer. Bake for about 15 minutes, or until the lentils are crispy, tossing them halfway. Remove from the oven and toss them with chili crisp, and chopped scallions as desired.