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.
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.
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