Recipe
Spicy harissa and sweet potato hummus
Lotte Boonstra
Thu, 14 Mar 2024 00:00:00 GMT
Serves 10
Prep 10 min
Cook 10 min
Total 20 min
What
- 12 teaspoon salt
- 21 teaspoon dried parsley
- 33 sweet potatoes
- 41340 g chickpeas
- 5200 ml water
- 63 pieces of garlic
- 73 tablespoons harissa
- 850 ml olive oil
- 9300 ml tahini
- 101 tablespoon black pepper
How
- 1Peel the sweet potato and cut it into cubes.
- 2Sprinkle the sweet potato cubes with olive oil, salt, and dried parsley.
- 3Bake the sweet potato cubes until soft and slightly golden in the oven or air fryer. I air fried them for 12 minutes at 180°C.
- 4In a high-powered blender, combine the chickpeas, roasted sweet potato cubes, 3 tablespoons of harissa, 3 cloves of garlic, 300 ml of tahini, 200 ml of water, 50 ml of oil, 1 teaspoon of salt, and 1 tablespoon of black pepper.
- 5Blend until the hummus reaches a soft and creamy consistency. This may take a few rounds of blending. In between, use a spatula to scrape down the sides and mix the hummus for an even texture.