Place the sweet potatoes on a baking sheet and pierce all over with a fork. Place in the oven at 400 F / 200 C (no need to preheat the oven, just put ‘em in and turn it on). Bake until they can be easily pierced with a knife - 45 to 60 minutes.
When the sweet potatoes are about 20 minutes from finishing, prepare the filling.
Rinse the quinoa in a fine-meshed strainer. Bring the water to the boil, add the quinoa, cover the pot and reduce the heat to low. Allow to simmer for 10 to 15 minutes or until the water is absorbed and the quinoa is tender.
Transfer the quinoa to a bowl and toss with the chickpeas, artichoke hearts, sun-dried tomatoes, parsley, salt and pepper to taste.
In a small bowl combine the hummus, garlic, lemon juice and water. If it’s a bit thick, add a splash more of water. Taste and add a pinch of salt only if you think it’s necessary.
Allow the baked sweet potatoes to cool for a few minutes before slicing them open. Fill with the quinoa mixture and drizzle over the hummus sauce.