Preheat oven to 400 degrees (F). Place the sweet potato on a baking tray and bake for 45 minutes or until tender.
While the sweet potato is baking turn on your smallest gas burner and place the bell pepper directly on the flame, using tongs to turn every so often, or until the skin is lightly charred. Repeat with the chili. Once the skin is charred, place bell pepper (not the chili) in the oven for 15 minutes, or until tender. Place both the bell pepper and chili in a bowl and cover with plastic wrap for a few minutes. This will help make the process of removing the skin easier. Once cooled remove the skin of the capsicum and chili and discard the stalk and seeds.
Cut the sweet potato in half and scoop out the flesh. Place the sweet potato flesh, char-grilled capsicum (red pepper), half the chili and the remaining ingredients in the food processor. Process until smooth. Taste and adjust the amount of lemon, chili and salt to taste.
Serve with a drizzle of olive oil. Serve with your favorite crackers or warmed pita bread.
If you don't like a lot of heat start by adding half the chili to the hummus and add more as needed.If you do not have a gas cooktop, you can roast the red pepper on the grill. Alternatively, substitute store bough roasted red pepper (jarred).