Preheat oven to 450°F.
Spread out sweet potato cubes and chickpeas on a large baking sheet and toss with avocado oil, cumin and salt. Roast for 20 minutes, stirring once.
Add roasted sweet potatoes and chickpeas to blender along with the miso soup concentrate. Pour in hot water (not boiling because you don't want to damage your blender). Blend on high for 1-2 minutes until smooth. Adjust seasonings to taste. Serve with your favorite veggie chips or raw vegetables or spread on a piece of toast or some crackers. Enjoy!