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Spicy Sweetpotato Hummus

Created for the North Carolina SweetPotato Commission by
Prep Time: 15 mins
Print Recipe


  • 1 sweetpotato, baked or roasted
  • 2 cups of chickpeas
  • 3 cloves of garlic
  • 1/3 cup sesame tahini
  • 1/4 cup olive oil
  • 1 Tbsp harissa
  • juice of 1 lemon
  • salt to taste
  • for topping, optional harissa, sesame seeds, olive oil


  • Place the sweetpotato, chickpeas, garlic, tahini, olive oil, harissa and lemon juice in a food processor
  • Pulse until smooth (adding some of the aquafaba if needed)
  • Taste for seasoning
  • Drizzle with olive oil, and top with sesame seed and harissa (optional)
  • Serve with pita chips and veggie slices
Serves: 8 people