This Roasted Sweet Potato Harissa Hummus is jam packed with bold, savory, smoky, sweet and spicy flavors. It’s creamy-dreamy and the perfect appetizer or snack for fall!
Hi-ya friends!
Soooo, you know how a few weeks ago I was saying that you won’t find ANY fall recipes on this site until AFTER the official first day of fall (on September 22nd)?
Well, clearly I lied.
Sorry, not sorry?
If you were here on Monday and checked out my FIRST EVER recipe video for apple pie granola, you are already aware of the fun fact that I did not uphold the hasty oath I made a little while back.
BUT, I have a good reason for going back on my word. You see, it seemed like everyone and their mother was posting fall recipes weeks and WEEKS ago, and I simply felt like I was missing out.
Essentially, FOMO set in. BIG time.
So I said the heck with it and gave in to fall flavored food.
Just case you want to write me off for life as a prevaricator (<– word of the day), I’m offering up one of my favorite snacks as a bribe to stay in your good graces.
HUMMUS!
YAAASSSSS! 🙌
Roasted Sweet Potato Harissa Hummus
AKA Sweet n’ Spicy Hummus
Super creamy, smoky, mildly spicy, slightly sweet, earthy hummus with delicious undertones of fragrant caramelized sweet potatoes, fiery harissa and nutty tahini. Lovingly topped with salty, crunchy pumpkin seeds, fresh parsley, piquant crushed red pepper flakes and aromatic za’atar.
Basically it’s autumn in glorious dip form!
It’s fragrant.
It’s spicy.
It’s sweet.
And it’s guaranteed to be your creamy-dreamy go-to dip for ALL fall occasions!
Snack time ✔️
Game day ✔️
Holiday entertaining ✔️
Shoot, I’d eat this with a shovel for dinner and call it a day! (<– Oh don’t gimme that look. Make this and I pinky-promise you will be wanting to make a meal outta this too!)
Recipe Notes:
- The recipe calls for a heaping 1 ½ cups of diced sweet potatoes, which is approximately 1 small sweet potato. Don’t feel like you have to be exact with the measurement here! If you use a little bit more, or less, diced sweet potato, that is fine! Just be prepared to scale the amount of cold water, up or down accordingly, in the hummus.
- The recipe below calls for 1 ½ tablespoon Harissa, which can be found in the ethnic isle of most grocery stores. If you aren’t a fan of spicy food, I would scale the harissa back to a scant tablespoon, but do not leave it out entirely!
- For ease and convenience the recipe below uses canned chickpeas. However, if you want to save money, and have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I included instructions in the notes section of the recipe below.
- The consistency of your hummus completely relies on personal taste. I used about ½ cup of ICE COLD water in mine. For a thinner consistency, use more water; for a thicker consistency, use less water. Just make sure you are streaming in the water one tablespoon at a time, WITH the motor running. Also, make sure your water is ICE COLD, as it gives the hummus a fluffier mouth feel.
- If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas!
- The hummus can be stored, covered, in the refrigerator for up to 5 days.
Creamy, dreamy and rockin’ all the sweet n’ spicy vibes, this Roasted Sweet Potato Harissa Hummus is a party for the taste buds!
Until next time, friends, cheers – to fall flavored food.
XOXO
Cheyanne
This Roasted Sweet Potato Harissa Hummus is jam packed with bold, savory, smoky, sweet and spicy flavors. It's creamy-dreamy and the perfect appetizer or snack for fall!
- 1 ½ Cups Sweet Potato – peeled and large dice (about 1 small sweet potato)
- 2 cloves Garlic – peeled and smashed
- 1 Cup Cooked Chickpeas *
- ¼ Cup Tahini
- 1 1/2 TBS Harissa Paste * or more to taste
- 1 ½ TBS Pomegranate Molasses
- ½ Lemon – juiced (about 2 tablespoons)
- Olive Oil
- Kosher Salt
- Ice Cold Water as needed
- Place a rack in the upper third of the oven and preheat to 400 degrees F.
- Line a large baking sheet with parchment paper for easy clean up. Add sweet potato and garlic. Drizzle with olive oil and season generously with salt and pepper. Toss to coat.
- Transfer to the oven and roast, tossing halfway through, until sweet potato is tender and lightly browned, about 35 minutes. Remove from oven, set aside and allow to cool slightly.
- Transfer potatoes and garlic to a food processor and add in the cooked chickpeas. Process until crumbled, stopping to scrape down the sides of the bowl as necessary. Add in the tahini, harissa, molasses, lemon juice and ¾ teaspoon salt. Process again to incorporate.
- With the motor running, gradually add in ¼ cup cold water. Process until hummus is silky smooth, adding more water, 1 tablespoon at a time until desired consistency is achieved. Taste and adjust for seasoning with salt and pepper.
- Transfer to a serving bowl and top with optional garnishes if using. Enjoy!
1. The recipe calls for a heaping 1 ½ cups of diced sweet potatoes, which is approximately 1 small sweet potato. Don’t feel like you have to be exact with the measurement here! If you use a little bit more, or less, diced sweet potato, that is fine! Just be prepared to scale the amount of cold water, up or down accordingly, in the hummus.
2. Harissa can be found in the ethnic isle of most grocery stores. If you aren’t a fan of spicy food, I would scale the harissa back to a scant tablespoon, but do not leave it out entirely! If you like things really spicy, use 2 tablespoons of harissa.
3. If you want to save money, and have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I included instructions below.
4. The consistency of your hummus completely relies on personal taste. I used about ½ cup of ICE COLD water in mine. For a thinner consistency, use more water; for a thicker consistency, use less water. Just make sure you are streaming in the water one tablespoon at a time, WITH the motor running. Also, make sure your water is ICE COLD, as it gives the hummus a fluffier mouth feel.
5. If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas!
6. The hummus can be stored, covered, in the refrigerator for up to 5 days.
How To Cook Chickpeas in the Slow Cooker:
Note: heaping 1/3 cup dried chickpeas = 1 cup cooked chickpeas.
1. Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours, or until tender.
2. Drain and discard onion.
3. Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.
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What a lovely appetizer for fall – the colour is just amazing! Have a fantastic weekend!
Miriam
I am loving this Fall spin on hummus! Yet again, an absolutely perfect bowl 🙂 Happy Fall!
The colour is absolutely gorgeous and the presentation is fabulous! I might just eat the whole bowl with a spoon!
Yay for hummus! This sounds like such a delicious fall flavor. I could eat hummus by the spoonful, especially the homemade kind. I’ve never tried a sweet potato version before, so this needs to go on my must-make list. Looks so good! Pinned! Hope you have a great weekend!
Hummus for the win!! Love sweet potato. Love chickpeas. Love harissa….so this definitely makes for one delish dip! And feel free to share any fall related recipe cause I love ’em all! And, yes, I could totally eat just this for dinner and be quite happy with it 😉 Cheers to a fab weekend! XO
Well if that’s not a beautiful example of hummus – nothing is!! I know I’ve said this before but it’s worth repeating – You are the Hummus Queen! Brava!!! <3
I know apple and sweet potato are both autumnal, but I’m happy to eat them year ’round, so I certainly don’t consider you a prevaricator :). This hummus NEEDS to happen here soon. Like this weekend so I can gobble it down while binging on football. I don’t know how you top your last hummus recipe every.single.time but this one is my new fave. Have a great weekend, Chey!
You know I’m LOVING this hummus Chey…Queen of Hummus! As much as I hate saying goodbye to summer, the beginning of fall is making me sort of happy right now! I’ve been in Florida with my mom helping after the hurricane and it’s ROASTING hot! Ugh! So bring on fall. This hummus will be perfect for healthy football watching food this season. I can’t wait to try it. Have a great weekend!
Yesss. You had me at hummus Cheyanne! And then you added sweet potatoes and I’m sold. I could eat hummus all day, any day so it’s nice to have a variety. Oh, congrats on your first video, it was awesome. Have a first Fall weekend! 🙂
I was holding on tight to summer right there with you my friend!! But we’re totally missing the boat – haha! I’m happy to see some Fall-ing here!! Your photos are stunning – and the colour of this hummus is the primary reason I want to make it! Beauty!!
Stop by with some of this gorgeous sweet + spicy hummus and all will be forgiven!! Seriously, the flavors here are calling out my name and I’m gonna come a runnin! Perfect for fall (which is here tomorrow, so you are so OK on that front) and perfect for my hummus-loving heart! Pinned! XXOO
Yes Yes Yes Yes Yes. sweet potato hummus with harissa? Why yes I will, thank you for asking. You are only a few days away from fall so that’s ok. I always have FOMO but I’m usually too busy to do anything about it. This is great for a football party! Thanks, Cheyanne 🙂
No!!! Chey, how could you start posting fall recipes BEFORE the official fall? I so trusted you! Now, it looks I’m the only one person who hasn’t introduced the fall flavors yet. Indeed, I have 3 or 4 late summer/earlier fall recipes to share, and after that I’ll post my first apple idea. So clearly, once I’ve got my first apple recipe, you’ll move to pumpkins. When I’m ready to handle pumpkins, you’ll start celebrating Christmas:) Oh Ben, Ben! Anyway, I’m a huge fan of both sweet potatos and hummus so this beautiful creation was clearly dedicated to me, am I right?
loving the sound of all this deliciousness! the roasted sweet potatoes and za’atar especially. and i know what you mean about everyone posting fall recipes already! i’m clinging to summer until next week, even though i feel the chill in the air and the limited selection of berries everywhere.
Wow! I like sweet potatoes but I think they can be bland. But this sweet potato hummus I LOVE, you spiced it up just right. I need a bowl of this while I watch tv tonight!! Perfect. Take care.
You come up with the best hummus riffs, Chey! Love the spicy sweetness going on in this one! I’ll have to sub white beans since Keith is allergic to chickpeas, but I am SO trying this!
I love how you eased your way into fall with your granola and now this hummus! I love hummus and sweet potato so I wouldn’t go far away from this. I love the addition of the harissa — this just looks too delicious!
Oh my goodness this hummus looks delicious, Cheyanne! I am such a hummus addict – I even follow a Facebook page dedicated to hummus memes (it’s honestly hilarious). I can’t wait to try this hummus recipe! Sweet potato + harissa is the perfect combination!
You make the best hummus, Cheyanne! Love the color of this – just gorgeous! I’d be quite happy to eat the whole thing! Happy weekend!
This Recipe looks delicious and yummy too, Thanks for sharing!!!