Sweet, spicy, tangy, and creamy all meet in this robust and flavorful Sweet Potato Harissa Hummus Recipe.
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I had my first taste of sweet potato & harissa when out for my birthday dinner last December. Mashed harissa sweet potatoes came as a side to Chris’ meal and, naturally, I reached over and grabbed a few bites. God bless him. Ever since that dinner I’ve been on the search for the perfect recipe to combine them myself. I think I’ve finally found it in this Sweet Potato Harissa Hummus.
This sweet potato hummus recipe came together out of the blue one night when thinking up a gluten-free appetizer for an upcoming dinner with friends. I had some leftover preserved lemons in the fridge and was suffering from my always present craving for sweet potatoes when I started to think that hummus might be a good option.
Since most hummus recipes have lemon juice and sweet potatoes have a creamy texture that could easily blend into hummus, why not start with a preserved lemon sweet potato hummus, I thought? Add in some cumin, olive oil, sesame seeds or tahini, and I’d likely be in business.
I whipped it all together and the flavors were delicious. The sweet potato added a luscious texture to the hummus like I’d never had and the lemon brought a brightness that I wish all hummus had. Still, though, I needed something else to be complete.
Then, that birthday dinner came back to me and within seconds, I had grabbed the harissa out of the fridge and added it into the blender. I whipped it up a few seconds longer, took a taste, and knew I had found it. Chris was happy that I now had my own way to get my own sweet potato & harissa fix, too.
What are the benefits of hummus?
Hummus is full of plant-based protein, healthy fats, fiber, and most recipes are both gluten-free and vegan (including this one)!
What are the basic ingredients in a hummus recipe?
The basis of most hummus recipes is garbanzo beans, lemon, salt, and olive oil. Most also have tahini (ground sesame seeds) in them to make it extra creamy. Some also have spices, like cumin (or in our case, harissa!).
How long does fresh hummus last?
Fresh hummus should last covered in the fridge for 10-14 days.
Can hummus be frozen?
I wouldn't recommend it. The hummus will break down and get grainy when it defrosts. If you're concerned about not eating it all in time, just halve the recipe.
Still Not Sold? Well, maybe it will help to know this hummus recipe is...
- Vegan
- Gluten-free
- Creamy
- Easy to make
- and one of the fullest flavored hummus recipes I've ever had!
A Few Quick Notes on Quickly Preserved Lemons:
- First off: please don’t be intimidated by them! They’re super easy to do-- all it takes is a veggie peeler and a knife -- and preserve in only 20 minutes.
- Alternatively, you can always purchase preserved lemons online or at a specialty store like World Market to save the hassle.
- Preserved lemons can last covered in the fridge over 2-3 weeks. So, if you have more time and want to preserve your lemons longer, feel free! The longer they cure, the more silky and smooth they become.
Sweet Potato Harissa Hummus cooking notes:
- The sesame or tahini is an important part of the hummus recipe. it's a big part of what makes it so creamy and satisfying! Don't have sesame seeds? Just use 2 tablespoons tahini instead.
- Cooking the sweet potato: depending on your preferences and/or how much time you have, you can microwave or bake your sweet potato. If baking, I recommend at 425 degrees for 45-55 minutes or until it's soft in the center. If microwaving, I recommend wrapping in a damp paper towel and microwaving for 5-7.5 minutes, or until it's soft in the center.
- To make this vegan: use coconut sugar or another certified vegan sugar, like this one, on the preserved lemons.
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Sweet Potato Hummus with Harissa
Email FacebookIngredients
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 3 tablespoons cold water
- ⅓ cup sesame seeds or 3 tablespoons tahini
- 2 tablespoons quickly preserved lemons see below for recipe
- 2 cloves garlic peeled
- 2 teaspoons harissa
- 1 teaspoon cumin
- 1 ¼ teaspoon salt
- ¾ cup cooked sweet potato or about the pulp of 1 medium sized sweet potato
- 1 14 oz. can garbanzo beans; rinsed and drained
Instructions
- Add all ingredients in the order listed to a blender or food processor and process on medium to high speed for 30 seconds- 2 minutes, or until the sesame seeds are completely broken down and hummus is creamy. Scrape down the sides halfway through blending if needing to as well.
- If hummus is too thick for your liking, blend in an extra 1-3 tablespoons water until your desired consistency.
Nutrition
Quick Preserved Lemons
Email FacebookIngredients
- 3 lemons
- 4.5 teaspoons granulated white sugar
- 2.25 teaspoons salt
Instructions
- Peel the lemons with a lemon zester and set peels aside. Then peel off the remaining white pith, just like you would peel an orange. Throw out the pith and then slice the lemon pieces and lemon peel into thick chunks.
- Mix the lemon chunks, lemon peel, salt, and sugar in a small glass or plastic bowl and mix until everything is combined. Cover the mixture and refrigerate for at least 20 minutes but up to 2-3 weeks.
Nutrition
Recipes Similar to Sweet Potato Harissa Hummus
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- Garbanzo Bean Fritters
- Moroccan Chickpea Salad with Carrots
- Sweet Potato and Lentil Soup with Lemon Harissa Drizzle
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