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Our Harissa Hummus recipe takes your classic hummus up a notch with bold, smoky harissa paste swirled right in for a slightly spicy kick. It comes together in 5 minutes and is perfect for dipping, spreading, or serving as an impressive appetizer.
Kickin' It Up a Knotch with Harissa Hummus
The key to ultra-smooth hummus is blending it for a full 3 to 4 minutes in the food processor. I also recommend peeling the chickpeas if you have time since it makes a huge difference in texture. Use a good quality harissa paste for the best flavor, and don't be shy with it. Start with a couple tablespoons and add more to taste!
The other tip I learned is throw in 1-2 ice cubes while blending, which also helps it get nice and smooth!
If you love this dip recipe, try my Chocolate Hummus and Classic Hummus recipes too!
How to make Harissa Hummus:
Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If you have time, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
Blend: Add beans, tahini, garlic, salt, cumin, harissa paste and juice from half of a lemon. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. I also like to add 1-2 ice cubes–a trick I learned to help it get really creamy. Taste and add additional salt, if needed.
Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and squeeze additional ½ lemon on top.
Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls. Keep leftover harissa hummus in a covered container in the refrigerator for up to 1 week.
Harissa Hummus
Equipment
Ingredients
- 1 15 oz can chickpeas (garbanzo beans)*, , reserve liquid from can
- 6 Tablespoons tahini*
- 1 clove garlic, , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 ½ to 2 ½ Tablespoons Harissa paste, , to tastes
- 1 small lemon, , halved
Instructions
- Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.1 15 oz can chickpeas (garbanzo beans)*
- Blend: In a food processor add beans, tahini, garlic, salt, cumin, harissa paste and juice from half of a lemon. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. I also like to add 1-2 ice cubes–a trick I learned to help it get really creamy. Taste and add additional salt, if needed.6 Tablespoons tahini*, 1 clove garlic, ½ teaspoon kosher salt, ½ teaspoon ground cumin, 1 ½ to 2 ½ Tablespoons Harissa paste, 1 small lemon
- Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and squeeze additional ½ lemon on top.
- Serve: Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
- Store leftover harissa hummus in a covered container in the refrigerator for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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