4.91 from 10 votes
Roasted Sweet Potato Harissa Hummus
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

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!

Course: Appetizer, Snack
Cuisine: American, Fusion, Mediterranean, North African
Keyword: harissa, honey, hummus, pepitas, pomegranate molasses, pumpkin seeds, roasted, sweet potato, tahini
Servings: 8
Calories: 99 kcal
  • 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
Optional Garnishes and Serving Options: Za’atar, Fresh Parsley, Pepitas (pumpkin seeds), Crushed Red Pepper Flakes, Olive Oil, Naan Bread, Pita Chips, Vegetables
  1. Place a rack in the upper third of the oven and preheat to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a serving bowl and top with optional garnishes if using. Enjoy!
Recipe Notes

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.

Nutrition Facts
Roasted Sweet Potato Harissa Hummus
Amount Per Serving
Calories 99 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 112mg 5%
Potassium 167mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 2g 4%
Vitamin A 71.1%
Vitamin C 6.3%
Calcium 2.8%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.