If you love hummus and crave bold, smoky flavor, this Harissa Hummus is a must-try. It combines the creamy texture of traditional chickpea hummus with the warm, aromatic heat of North African harissa paste. Perfect for anyone who enjoys dips with depth, it's quick to make, meal prep friendly, and beautiful on any snack platter.
About Harissa
Harissa is a North African chili paste made from red peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. Depending on the brand, it can range from mild and earthy to bright and fiery. In hummus, harissa adds smoky complexity and a hint of heat that elevates the chickpeas and tahini into something truly special.
If you already love homemade hummus, this variation is a flavorful upgrade, and if you're new to harissa, this is the perfect way to try it.
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Ingredients Notes
Chickpeas: First, you'll need two cans of chickpeas that have been drained and rinsed. It's Chickpeas - You'll need two cans of chickpeas, drained and rinsed. Rinsing removes excess salt and starch, helping the hummus turn extra smooth.
Tahini - The sesame paste that gives hummus its nutty richness. Be sure to stir well before measuring. Quality matters here, a smooth, fresh-tasting tahini makes all the difference. If you're new to tahini, check out my post for Easy Tahini Sauce.
Harissa Paste - The star of this recipe! Harissa is a North African chili paste traditionally made from dried peppers, garlic, olive oil, and spices. It brings smoky heat and deep flavor.
- New York Shuk Harissa with Preserved Lemon is bold and thick, add a touch more lemon juice or water for smoother texture.
- Mina Harissa (available in mild or spicy) is a bit brighter and looser; I tend to go for spicy.
Garlic, Lemon, and Spices - Fresh lemon juice, garlic, ground cumin, sea salt, and black pepper balance the richness and heat.Olive Oil - Use a good extra virgin olive oil for drizzling at the end, it adds fruitiness and a silky finish.
Instructions
To make the hummus, combine the chickpeas, tahini, harissa paste, garlic, lemon juice, cumin, salt, and pepper in a food processor and blend until mostly smooth.
If it seems too thick, slowly add a tablespoon of cold water at a time until it becomes creamy and fluffy.
Taste and adjust, adding more harissa paste for extra spice or a little more lemon juice for brightness.
Transfer to a serving bowl, drizzle with olive oil, and swirl a spoonful of harissa on top for color and flavor.
Taste and adjust seasoning. Add more harissa paste if you prefer a spicier hummus, or an extra squeeze of lemon juice for more brightness.
Transfer the hummus to a serving bowl, drizzle with 1-2 tablespoons of extra virgin olive oil, and top with a spoonful of harissa paste for an extra burst of flavor.
How to Serve Harissa Hummus
- With Pita or Crackers: Serve with warm pita bread, pita chips, or seeded crackers.
- With Fresh Vegetables: Carrots, cucumbers, bell peppers, and celery are great dippers.
- On a Mezze Platter: Pair with Marinated Feta with Oil, Lemon, and Rosemary, pickled carrots, or roasted red peppers.
- As a Sandwich Spread: Use instead of mayo on wraps or in a Lentil Tabbouleh Pita.
- With Grilled Veggies: Delicious next to grilled zucchini, eggplant, or cauliflower.
For even more ideas, check out What to Dip in Hummus.
Tips, Tricks, and Alterations
- Adjust the Spice: Start with 2 tablespoons of harissa for a milder version, and add more as you go.
- Make it Ahead: Store in an airtight container for up to 5 days in the fridge. Drizzle with olive oil before serving to refresh the texture.
- Freeze It: Hummus freezes beautifully. Portion into small containers and thaw overnight in the fridge. Stir before serving. (See Can You Freeze Hummus? for more tips.)
- Substitute the Beans: Try white beans for a milder flavor or butter beans for extra creaminess.
- Serving Upgrade: Sprinkle with sesame seeds, chopped herbs, or a pinch of paprika for a finished look.
FAQ
What is harissa?
Harissa is a North African chili paste made with dried peppers, garlic, olive oil, and spices such as cumin, coriander, and caraway. It's used widely in Tunisian, Moroccan, and Middle Eastern cooking for its rich, smoky heat.
Is harissa hummus very spicy?
That depends on your harissa. Some brands are mild and earthy, while others pack more heat. Start small and taste as you blend, you can always add more.
Can I make this with dried chickpeas?
Yes. Cook 3 cups of chickpeas from dried until tender, then cool before using. Homemade chickpeas often create an even creamier hummus.
How can I make my hummus extra smooth?
Peeling the chickpeas or using cold water in the blender can make hummus extra silky. Honestly, I've tried peeling chickpeas before, and while it does create a slightly creamier texture, I find it's not worth the extra time. Instead, I just blend a bit longer and add a splash of water or lemon juice to smooth things out.
If you enjoyed this Harissa Hummus, try my other legume-packed dips:
And don't forget to explore my Bean Spreads category for more creative ways to enjoy beans.
Recipe
Harrisa Hummus
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic minced
- ¼ cup harissa paste plus 2 tablespoons for topping
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Cold water as needed
- 1-2 tablespoons of the olive oil for drizzling
Instructions
- Add chickpeas, tahini, garlic, harissa paste, lemon juice, cumin, salt, and pepper to a food processor.
- Process until smooth, adding cold water as needed.
- Taste and adjust seasoning.
- Transfer to a bowl, drizzle with olive oil, and garnish with extra harissa paste.
Did you make this recipe? Let me know!