Preheat oven to 450 degrees F. Cut each sweet potato lengthwise into eight wedges. Place potato wedges in an extra-large bowl. In a small bowl stir together oil, the ground cumin, the salt, and garlic powder. Drizzle over potato wedges; toss gently to coat.
Arrange potato wedges in a single layer on an extra-large baking sheet. Sprinkle with paprika. Bake 25 to 35 minutes or until potatoes are tender and lightly browned on the edges.
Meanwhile, for hummus, in a food processor combine the remaining ingredients. Cover and process until smooth, scraping down side of bowl as necessary. Transfer to a serving bowl. Serve with sweet potato wedges.