Sweet Potato – Harissa Hummus

Sweet Potato – harissa hummus

Bataatti-harissahummus

It has been a crazy week, I started a new job as a chef at a vegan place here in Helsinki.  It has been fun, but quite hectic, so just a quick post today.  I came up with this hummus after I had some left sweet potatoes from my Baked Sweet Potato with Mexican Spiced ChickPeas.   It is a great way to use any leftovers, not to mention in tastes amazing.  Savoury, yet a little sweet, creamy, smoky, with a fiery hit.  I think this could possibly be my new favourite hummus!

For some other hummus recipes check out my Edamame Hummus and Hummus recipe – 4 ways.

Sweet Potato – Harissa Hummus

1 medium or 2 small leftover baked sweet potatoes alternatively score and bake a couple of sweet potatoes in the oven for around an hour until tender, allow to cool completely

400 g tin of chickpeas, drained but reserve the liquid

1 tbsp harissa paste

1 tsp ground coriander

1 tsp ground cumin

1 lemon

handful of fresh coriander

olive oil

Scrape out the flesh of the sweet potato into a food processor, add the chickpeas, harissa, spices, a good squeeze of lemon juice, a slug of olive oil, the fresh coriander and season well.  Blend until smooth.  You can add a little of the chickpea water or some extra olive oil if the hummus is too thick.

Taste and add a little extra lemon juice or seasoning if necessary.  The hummus should be quite rich and a little sweet, but not overly so.

Serve with some homemade tortilla chips (heat a pan over a medium heat, add a little oil and toast tortilla until golden on each side.  Remove from the pan, sprinkle with salt and slice into chips while still warm).