This sweet potato hummus with Moroccan with Harissa recipe is a festive dip that’s crazy delicious and so good for you! A blend of sweet and spicy, smooth and crunchy all in one hummus plate.
It takes 15 minutes start to finish to have this spectacular appetizer on your table and if you want to prepare it in advance, it stays fresh in the fridge for a week!
Hey hey hummus lovers—sweet potato hummus with a Moroccan walnut Harissa is here! It’s like a dream come true for hummus lovers! This dip will take over your BBQs, picnics, potlucks, Holiday table, any gathering!
It combines that creamy dreamy hummus you love, with a hint of sweetness, a kick of spice and a perfect crunch from the walnuts!
If you’ve never made hummus from scratch, let me tell you this—you are really missing out! It’s super easy, and you can make a large batch, store it in the fridge for 2 weeks—it tastes fresh all this time, it’s extremely affordable, and the best thing is, you can flavor it endlessly!
So if you’re a garlic lover, boost it up with roast garlic, or if you’re an onion lover, use caramelized onions, or think avocados, herbs, sun dried tomatoes, olives, roast peppers, jalapeño, feta, etc..anything, really just about anything works great with hummus!
So today, this sweet potato hummus is all about the sweet potato. I absolutely love sweet potatoes. They are pure comfort, and wherever you add a sweet potato—you get that comfort feel right away.
For this recipe, the sweet potato needs to be cooked, and there are several ways to do that. You can microwave cubes of peeled sweet potatoes ( about an inch each) in a microwave safe bowl with a tablespoon of water, covered loosely, for about 5-6 minutes (depending on your microwave).
That’s the quickest, fastest way. However if you’re not microwave friendly, you can roast a whole sweet potato for 50 minutes in a 400 degree oven and then peel off the skin, or you can boil, roast the sweet potato cubes—any which way, it all works perfectly for this recipe!
Here’s how easy this fabulous sweet potato hummus comes to life—you’ll add the sweet potatoes, chickpeas, garlic and water in a food processor. I like to process this until it’s very smooth before adding the remaining ingredients—this makes a more velvety smooth hummus.
Then add the tahini (sesame paste), lemon juice, salt, a dash of cumin (this spice makes a world of difference to your hummus!) and a little more water. All you’ll need to do is process this mixture until it’s nice and smooth.
You can add a touch of water to loosen up the hummus or a tablespoon of tahini paste to thicken it up—depends on your taste, but remember that hummus will set and harden as it cools down in the fridge.
And finally, this is like the secret final ingredient to process once your hummus is looking perfect— a tablespoon of olive processed right in. Yes, this tiny bit of oil adds so much flavor and binds the hummus beautifully at the end.
As of right now this insanely delicious sweet potato hummus is ready, so what about the topping.. I really can’t stress it enough, but the spicy Harissa walnut crunch topping is SO SO good, and it almost feels like it takes the humble hummus to a whole new level.
All you’ll do is rinse off your food processor and process the chili peppers ( you can use your favorite, or just jalapeños, with seeds or remove the seeds—depending on how spicy you want this to be), a clove of garlic, some lemon juice, salt, parsley, cilantro and olive oil, then add in some walnuts and pulse them with the Harissa at the end.
For the record, this Harissa sauce is not for the faint of heart—it’s the real thing! So a small drizzle is all you need to give your meals an extra kick of flavor. I love making a jar and storing it in my fridge for as long as I can.
It’s perfect on your grilled meats, chicken, fish, sandwiches, and it’s perfect for dipping your fresh veggies, bread or fried goodies. It’s super versatile. I remember my grandpa used to have this Moroccan Harissa sauce every single meal, it was like his salt and pepper—just drizzle and dip it with everything possible.
When I was young I never dared to taste it lol but as I grew up, I find myself making it and enjoying it whenever I can—I think you guys will love this sauce too!
Now kick off your next party with this easy crazy delicious sweet potato hummus with Moroccan walnut Harissa and enjoy! 🙂
- 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
- Make the hummus:
- 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.
- 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.
- Taste and adjust with extra salt, lemon, juice, tahini (for thickness), water (for thinning out).
- For the Moroccan Harissa:
- 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.
- To Assemble:
- Serve the hummus in a deep plate, topped with the Harissa sauce and more olive oil. Enjoy!