This harissa and sweet potato hummus melds the creamy goodness of chickpeas with the earthy sweetness of roasted sweet potatoes, all complemented by the bold and spicy kick of harissa paste. Whether you’re entertaining guests or simply treating yourself to a delicious snack, this hummus is sure to impress with its rich texture and complex flavors.
Ingredients:
- 1 medium sweet potato, peeled and cubed
- 1 can (400g) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon harissa paste (adjust to taste)
- Juice of 1 lemon
- Salt and pepper to taste
- Water (as needed for consistency)
- Optional garnishes: extra drizzle of olive oil, sprinkle of paprika, chopped fresh parsley
Instructions:
- Preheat your oven to 200°C (400°F). Place the cubed sweet potato on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly caramelized. Allow to cool slightly.
- In a food processor, combine the roasted sweet potato, chickpeas, tahini, olive oil, minced garlic, harissa paste, lemon juice, salt, and pepper.
- Blend until smooth, scraping down the sides of the food processor as needed. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency.
- Taste and adjust the seasoning, adding more harissa paste for extra spiciness or lemon juice for acidity.
- Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with paprika and chopped fresh parsley for a pop of color and flavor. Enjoy your hummus with pita bread, fresh vegetables, or as a spread on sandwiches and wraps.
