This little bowl of hummus is big on flavor. It’s a chickpea hummus dip with the addition of roasted sweet potatoes, spicy harissa and bright Meyer lemon.
Harissa is a North African sauce made from hot peppers. I like my hummus spicy, so I added a few spoonfuls of harissa for a good hit of heat. Since purchased harissa varies in heat and consistency, start with a conservative amount and then add more if you want more kick.
Harissa Sweet Potato Hummus Recipe
1 medium sweet potato (8 ounces)
1 teaspoon olive oil
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup sesame seeds or tahini
1/4 cup fresh Meyer lemon juice
1/4 cup olive oil
1 to 2 tablespoons harissa hot sauce (I used Mustapha’s Mediterranean)
1 teaspoon kosher or fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Peel sweet potato and cut into 3/4-inch chunks. Coat sweet potato chunks with 1 teaspoon olive oil; spread on prepared baking sheet. Bake 15 minutes; stir. Bake 10 to 15 minutes more until tender and beginning to brown.
In a food processor, combine chickpeas, roasted sweet potatoes, sesame seeds or tahini, lemon juice, the 1/4 cup olive oil, harissa, salt, coriander and cumin. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 4 to 6 tablespoons water.) Taste and add more salt or harissa, if needed. If desired, garnish with a drizzle of olive oil and a sprinkling of sesame seeds and cumin. Serve with fresh cut veggies and crackers.
Makes about 2 1/2 cups
-In grocery stores, you’ll find both harissa sauce and harissa paste (the paste is more concentrated and tends to be spicier). If you use a strong harissa paste (rather than sauce), you may want to start with less harissa.
-For this recipe, I suggested a range of harissa sauce (not paste). My preference is to use the full amount of harissa sauce with the brand of harissa hot sauce I used since it has added tomato and other ingredients that makes it a bit milder.
-You can use sesame seeds or tahini to make the hummus. The dip will have a thicker, chunkier texture if you use sesame seeds. If you prefer a smooth texture, use tahini.
More hummus to snack on!
Thai Spicy Hummus from The Scattered Cook
Carrot Harissa Hummus from Aida Mollenkamp
Edamame Hummus from Eating Clean Recipes