Preheat the oven to 400 degrees F (200 C). 

Scrub the potatoes, then cut them in half lengthwise. Place them on the baking tray.

Add the chickpeas to a bowl or container with a lid. Then sprinkle the cumin, sumac, and ground pepper over the chickpeas. Toss or shake the chickpeas to cover them. Add them to the baking tray with the sweet potatoes.

Place the potatoes in the oven. After 15 minutes, check the potatoes and toss the chickpeas. Bake another 10-15 minutes until the potatoes are soft.

While the potatoes bake, make the dressing. Add the tahini, lemon juice, and garlic to a bowl and whisk the ingredients. Add 2-4 tablespoons as needed until you have the consistency of a pourable dressing.

Use oven mitts to hold a potato half and a spoon to scoop the flesh into a bowl. Place the potato skins on a plate. When the potatoes are soft, remove the tray from the oven.

Add half the dressing to the cooked sweet potatoes and mash or mix until blended and creamy. Then fill each potato skin with the potato mixture, leaving a slight dip in the middle.

Divide the chickpeas equally over the top of each potato, then top with the remainder of the dressing and chopped mint.

Serve immediately.