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Overhead image of orange hummus spread into a white bowl set on a gray plate on a marble table with fresh naan bread.

Sweet Potato Harissa Hummus

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 ½ cups (10 servings) 1x
  • Category: Appetizer/Snack
  • Method: No cook
  • Cuisine: American/Tunisian


  • 1 cup sweet potato purée
  • 1 can low-sodium chickpeas (15.5 ounces), drained and rinsed
  • 12 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

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