Place chicken thighs in a 9x13 pan. Cover with a few spoonfuls of pesto.
Place sweet potatoes on a baking sheet covered with aluminum foil.
In a small bowl, combine garbanzo beans, 2 tbsp olive oil, half the tomatoes, and cinnamon. Mix together, then pour on top of sweet potatoes.
Place chicken and potatoes in oven. Chicken will take 25-30 minutes to cook, while the potatoes may take closer to 45 minutes. A fork should easily pierce the potato when done.
In a large saucepan, combine remaining olive oil, remaining tomatoes, green beans, and 3-4 tbsp of pesto. Cook on medium heat, stirring occasionally until beans are only slightly crunchy (about 15 minutes).
For the optional sauce, combine hummus, garlic, lemon juice, and dill. Add water bit by bit until desired consistency is achieved.