1

Peel the sweet potato and cut it into cubes.

2

Sprinkle the sweet potato cubes with olive oil, salt, and dried parsley.

3

Bake 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.

4

In 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.

5

Blend 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.