In a large pot, add olive oil over medium heat.
Add onions and let cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant.
Add vegetable stock, sweet potatoes, and cumin and bring to a boil.
Reduce heat to simmer and cook for 30-45 minutes, or until sweet potatoes are tender.
Stir in hummus and remove from heat. Use an immersion blender to puree soup until smooth and creamy (alternatively you could transfer soup to a blender to puree). Season with salt.
Optional: Garnish with avocado slices and/or plain Greek yogurt.
Recipe courtesy of Sabra.