Sweet Potato Hummus with Harissa: A Delicious Twist on a Classic

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If you’re looking to elevate your hummus game, this sweet potato hummus with harissa is the perfect recipe to try. With just a few simple ingredients and minimal prep time, you can create a flavorful and nutritious dip. This recipe serves six people and takes only 10 minutes from start to finish. Let’s dive in!

Why You’ll Love This Recipe

The sweet potato adds a delightful sweetness and creamy texture to the hummus, while the harissa brings a spicy, aromatic touch that makes this dish stand out. The combination of flavors is both unique and harmonious, making it a perfect dip for vegetables, a spread for sandwiches, or an accompaniment to various dishes. Plus, it’s packed with vitamins, fiber, and healthy fats, making it as nutritious as it is delicious.

Whether you’re hosting a gathering or just looking for a new snack to enjoy at home, this sweet potato hummus with harissa is sure to be a hit. Give it a try and watch it become a favorite in your recipe collection!

Sweet Potato Hummus with Harissa

Sweet potato hummus with harissa is a flavorful and nutritious twist on traditional hummus. This dip combines the creamy texture of blended chickpeas and tahini with the natural sweetness of roasted sweet potatoes. Harissa, a North African chili paste, adds a spicy and aromatic depth to the dish. The sweet potatoes not only enhance the flavor but also boost the nutritional content, providing vitamins and fiber. This hummus variation is versatile, serving as a dip for vegetables, a spread for sandwiches, or a flavorful accompaniment to various dishes. The balance of sweetness and spiciness makes it a unique and delightful addition to any meal.
Servings 6 people
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Equipment

  • Food processor

Ingredients

  • 1 medium sweet potato
  • ¼ cup olive oil
  • 15 oz can chickpeas drained
  • 3 cloves garlic peeled
  • ¼ cup tahini
  • juice from 1 lemon
  • 1 tsp kosher salt
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • 1 tsp za’atar
  • Harissa for topping optional

Instructions

  • Wash and dry your sweet potato and pierce it with a fork in a few places.
  • Place the potato on a paper towel and microwave for 3 minutes. Then turn the potato to the other side and microwave for 2 more minutes.
  • Carefully remove the potato from the microwave, cut in half, and allow it to cool.
  • To a food processor add the olive oil, chickpeas, garlic, tahini, lemon juice, salt, smoked paprika, and cumin.
  • Once the sweet potatoes are cooled, scoop out the flesh and add it to the food processor and blend ingredients well.
  • Serve topped with za’atar and harissa.

Notes

Refrigerate in an air tight container for 1 week.
Course: Appetizer, Dips, Sauces
Cuisine: American-Middle Eastern Inspired
Keyword: appetizer, Easy Recipe, entertaining, healthy, party, picnic, Quick & Easy, Sauce, side dish, snack, vegan

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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