Let’s whip up some Sweet Potato Harissa Hummus! This creamy sweet potato hummus is full of flavor and has a nice kick of heat thanks to a spoonful (or two) of harissa. Finally, toasted hazelnuts and parsley take this hummus to a whole new level.
How to serve this sweet potato hummus?
You can serve hummus however you like. That’s one of the reasons I love hummus so much. It’s healthy, versatile, can easily be modified, and can be served with a variety of accoutrements.
Serve hummus with:
- Warmed naan bread
- Toasted pita bread
- Pita chips
- Cut veggies (carrots, celery, radishes, cucumbers, celery, cauliflower)
- On a charcuterie or cheese board
Or, spread hummus on:
What is harissa?
Harissa hails from Tunisia and is a hot sauce/paste made with hot chiles, garlic, cumin, coriander, caraway, and olive oil.
Classically, you’ll see harissa served with couscous but it’s also used as a condiment and in a variety of soups and stews.
Not sure what you’re looking for? You can find harissa in jars or cans in most supermarkets or international markets.You can, of course, also find it on the good 'ol Amazon.
How do you make sweet potato hummus?
Essentially dump and process, this recipe has a little more to it than that. BUT I promise, not much more.
First and foremost, you need some sweet potato purée. Now before you roll your eyes or click out of here, give me just a second to explain why this is NOT A BIG DEAL.
The sweet potato purée takes two steps, one of which requires the food processor that you’ll already be using for this hummus. All you do for the purée is roast whole sweet potatoes, scoop the cooked flesh out, and purée.
Now back to the hummus—you'll measure a cup of sweet potato purée then pulse/process with the chickpeas, harissa, garlic and salt until the chickpeas are chopped.
Add the tahini and process until mostly smooth. While the processor is running, stream in the oil, lemon juice and water until very smooth. Now is when you will taste test and season with additional salt and harissa to suit your preference.
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- 1 cup sweet potato purée
- 1 can low-sodium chickpeas (15.5 ounces), drained and rinsed
- 1–2 tablespoons prepared harissa*
- 2 cloves garlic
- ½ teaspoon salt
- ¼ cup tahini
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 2 tablespoons toasted hazelnuts, chopped (optional)
- 2 tablespoons chopped parsley (optional)
Add sweet potato purée, chickpeas, harissa, garlic, and salt; process until chickpeas are “chopped,” about 30 seconds.
Add tahini and process 1 minute. With processor running, stream in 2 tablespoons oil, lemon juice and water; process until smooth. Season with additional harissa and salt to taste.
Spread hummus into a serving bowl.
Whisk together a dollop of harissa and remaining 1 tablespoon oil. Spoon harissa oil over hummus then sprinkle hazelnuts and parsley over top.
Serve with naan, pita, crackers, chips or veggies.
*depending on heat preference, I prefer 2 tablespoons, if you’re hesitant on spice level, start with 1 tablespoon, prepare as directed, then taste and adjust harissa level as desired.
- Serving Size: 2 tablespoons
- Calories: 57
- Sugar: 1g
- Sodium: 82mg
- Fat: 4g
- Saturated Fat: .5g
- Carbohydrates: 4.5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: sweet potato hummus, harissa hummus, hummus