Combine the chickpeas and olive oil in a blender, pulsing several times until mashed. Remove the sweet potato pulp from their skins, place it into the blender, and pulse until mixed. Incorporate the tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt, then blend until smooth, adding the saved chickpea liquid as necessary to reach a creamy, smooth hummus consistency.