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To prepare sweet potato sticks: Preheat oven to 450°F. Cut each sweet potato lengthwise into eight wedges. Place wedges in a very large bowl. In a small bowl, stir together oil, ground cumin, salt and garlic powder. Drizzle over potato wedges; toss gently to coat.
Arrange potato wedges in a single layer on a very large baking sheet. Sprinkle with paprika. Bake for 25 to 35 minutes or until potatoes are tender and lightly browned on the edges.
Meanwhile, prepare hummus: Combine water, lime (or lemon) juice, tahini, coriander, cumin seeds and cayenne in a food processor. Add chickpeas and garlic. Cover and process until smooth, scraping down side of bowl as necessary. Transfer to a serving bowl. Serve sweet potato wedges with hummus.