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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

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5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 ½ cups (10 servings)
Category Appetizer/Snack
Cuisine American/Tunisian
Author Lauren Grant

Description

A flavorful and spiced sweet potato hummmus.

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Ingredients

  • 1 cup sweet potato purée
  • 1 (15-ounce) can low-sodium chickpeas, 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

Instructions

  • 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. 

Notes

*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. 

Nutrition

Serving: 2tablespoonsCalories: 57kcalCarbohydrates: 4.5gProtein: 1gFat: 4gSaturated Fat: 0.5gSodium: 82mgFiber: 1gSugar: 1g
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