Sweet Potato Hummus With Moroccan Walnut Harissa
 
 
Serves: 6
Ingredients
  • For the Hummus:
  • 2 cups of peeled chickpeas (cooked or canned, if canned, rinse well)
  • 2 tablespoons of water
  • 1 clove of garlic
  • 1 cup of sweet potato cubes, cooked ( about 1 inch cube each)
  • 3 Tablespoons of tahini
  • 2 tablespoons of water
  • Juice of 1 lemon
  • ½ teaspoon of salt
  • ¼ teaspoon of cumin
  • 1 Tablespoon of extra virgin olive oil
  • For the Moroccan Walnut Harissa:
  • 12 chilli peppers ( I used a mix of cherry, rocoto and habanero—you can use your favorite mix os just one type)
  • 2 cloves of garlic
  • Juice of 1 large lemon
  • ¼ cup of olive oil
  • ⅛ teaspoon of salt
  • 2 tablespoons of fresh parsley leaves
  • 2 tablespoons of fresh cilantro leaves
  • ½ cup of whole walnuts
Instructions
  1. Make the hummus:
  2. In the bowl of a food processor, place the chickpeas, 2 tablespoons of water, sweet potatoes and garlic. Pulse them until they all breakdown and have a smooth texture.
  3. Add the remaining ingredients (minus the olive oil) and process until the hummus is smooth. Add the olive oil and process for the final time.
  4. Taste and adjust with extra salt, lemon, juice, tahini (for thickness), water (for thinning out).
  5. For the Moroccan Harissa:
  6. In a food processor (a smaller one works great too) add the chili peppers, garlic, lemon juice, olive oil, salt, herbs and process until the mixture is like a chunky pesto. Then add in the walnuts and pule them in the mixture at the end so that they don’t lose their crunch.
  7. To Assemble:
  8. Serve the hummus in a deep plate, topped with the Harissa sauce and more olive oil. Enjoy!
Recipe by at https://www.ideahacks.com/sweet-potato-hummus/