Sweet Potato Hummus

This Sweet Potato Hummus is just as good as it sounds! A spicy, flavor-packed snack that’s healthy and vegan-friendly, too! It’s made with chickpeas, sweet potatoes and harissa and pairs perfectly with crackers, cucumbers and carrots. 

Is there anything better than hummus? Nope! The only thing better than classic hummus is hummus with a kick to it, aka this sweet potato hummus. This hummus is super creamy and is not only made with chickpeas, but also with sweet potato, garlic and harissa.

In case you’re unfamiliar, harissa is a hot chili pepper paste, and basically it gives a little heat and flavor to any dish. I figured why not add it to this hummus? In case you’re wondering, no, this hummus is not spicy. I only added a small amount for flavor, so if you’re worried about this being *too* spicy, have no fear.

WHY THIS SWEET POTATO HUMMUS IS SO GOOD

• It combines the two best foods–chickpeas and sweet potatoes–in one recipe
• The hummus is incredibly creamy, which is the ideal hummus texture
• The harissa adds a flavor kick and gives it a little spice and a hint of roasted red pepper

HOW TO MAKE SWEET POTATO HUMMUS

Start by cooking the sweet potato. There are various ways this can be done, but I like to peel the sweet potato, dice it, then cook it over the stovetop until it’s easy to pierce with a fork.

While the sweet potato is cooking, peel the skins off of the chickpeas. I know.. what?! I used to be adamantly against this step, deeming it “unnecessary”, until of course I actually tried it and found it to be well worth the extra 5-10 minutes. Peel the skins off, then place the chickpeas directly into your food processor.

At this point, the sweet potato should be cooked, so you can add it to your food processor as well, along with all the other ingredients. Pulse for 30-60 seconds, until the hummus is smooth, then do a taste test and add salt and pepper as needed.

WHERE CAN I FIND HARISSA? DO I REALLY NEED IT?

You should be able to find hummus as your local grocery store either near the international food section or with the condiments (I found some at Whole Foods near the mayo). Alternatively, you can order some online (I like this brand!). The good thing about harissa is that a little bit goes a long way, so that jar should last you awhile. If you’re looking for other ways to use harissa, try this tomato soup, these roasted carrots or this shakshuka.

As to whether or not you “need” it for this recipe, I say YES because I love it so much, but technically no, you do not. With that said, I think the hummus may taste a tad bland without it (just being honest!).

Want to take this hummus to the next level? Make my roasted chickpeas and add them on top! It adds a nice crunch to the smooth texture of the hummus that is so, so good.

CHECK OUT THESE OTHER HUMMUS RECIPES

• Buttery Turkish Hummus
• Cream Cheese Pumpkin Hummus
• Carrot Top Pesto Hummus

Sweet Potato Hummus

This Sweet Potato Hummus is just as good as it sounds! A spicy, flavor-packed snack that's healthy and vegan-friendly, too! It's made with chickpeas, sweet potatoes and harissa and pairs perfectly with crackers, cucumbers and carrots. 

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Author: Erin

Ingredients

• 1 sweet potato peeled and diced
• 14 oz. chickpeas rinsed and skins removed
• 2 garlic cloves
• 1/4 cup tahini
• 1/4 cup water
• 2 tbsp lemon juice
• 2 tbsp harissa
• salt and pepper to taste

Instructions

• Peel skin from sweet potato and then chop into bite size pieces; place into pot of water and bring to a boil. Boil until potatoes are soft.
• While potatoes are cooking, remove the skins from the chickpeas. I KNOW this step seems annoying and tedious and it kind of is, but I promise it's going to result in a smooth and creamy hummus. Once the skins are removed, place chickpeas into your food processor.
• Add the cooked sweet potatoes to the food processor, along with the garlic, water, tahini, lemon juice, and harissa and pulse until the hummus is smooth. You may need to stop and scrape down the sides once or twice.
• Do a taste test and add salt and pepper as needed.
• Enjoy!

Notes

*For the chickpeas, I like to dump them from the can into a large strainer, then run them under water so they're completely rinsed. Then, gently rub them and the skins should come off fairly easily. You can do a bunch at a time, but I usually just peel them one by one, which takes 5-10 minutes. 

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!