Harissa Hummus
This easy homemade harissa hummus blends creamy chickpeas, tahini, garlic, and smoky-spicy harissa paste into a rich, flavorful dip ready in just 5 minutes. It's a quick appetizer or snack recipe perfect for pita, veggies, sandwiches, or wraps.
Servings: 8 servings
Calories: 166kcal
Cost: 3
Recipe Link
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, 1/2 teaspoon kosher salt, 1/2 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 1/2 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
Yield: 2 cups. Serving Size: 1/4 cup (4 Tablespoons)
To Use Dry Chickpeas: Add 3/4 cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time). You could also cook dried chickpeas in the instant pot (no soaking required).
No Tahini: Simply leave it out.
Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.
Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.
Nutrition
Calories: 166kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 179mg | Potassium: 246mg | Fiber: 5g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg
