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!
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
handful of fresh coriander
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).