If you love hummus and crave a bit of spice, this Harissa Hummus recipe is a must-try. Combining the creamy texture of traditional hummus with the bold, smoky flavors of harissa paste, this dip is perfect for those who enjoy a bit of heat in their snacks.
I am obsessed with beans and lentils. They are incredibly delicious and versatile in the kitchen, and when you dive into the nutritional information and the positive impact they can make on the planet, it's hard not to LOVE LEGUMES!! I am always looking for new and creative ways to get these healthy ingredients into my diet. Homemade hummus may not be the most novel approach, but there are endless variations. (kidney bean, black bean, dill pickle, and classic hummus)
This harissa hummus is one of my favorites. Harissa, a North African chili paste, is made from chili peppers, garlic, olive oil, and spices like cumin and coriander, giving this hummus a unique depth and a fiery kick. Whether you’re looking for a flavorful appetizer, a vibrant sandwich spread, or a new way to enjoy chickpeas, this harissa hummus recipe is a game changer.
Ingredients Notes
CChickpeas: First, you'll need two cans of chickpeas that have been drained and rinsed. It's important to rinse the chickpeas thoroughly to remove any excess salt and to help the hummus achieve a smooth and creamy texture.
Tahini: you'll need tahini, a sesame paste that is a staple in Middle Eastern cooking. Be sure to stir the tahini well before measuring it out, as the oil can separate from the paste and settle at the top of the jar. While it may be tempting to reach for a cheaper, lower-quality tahini, investing in a good brand is worth the few extra dollars. A high-quality tahini will have a smooth texture and a rich, nutty flavor that will make a big difference in the final taste of your hummus. For more tahini ideas, check out my post, Easy Tahini Sauce.
Harissa Paste: This spicy chili paste is the star of the recipe; harissa paste brings a smoky heat. I have not made my own harissa (yet) so I use store-bought harissa. The heat and flavor profiles can be pretty different between brands. I can usually find one of these two harissas in the local grocery stores.
- New York Shuk- Harissa with Preserved Lemon has a bold and rich flavor. It has a thicker texture, so you might need a little extra lemon juice or water to get a smooth texture to the hummus. ( I really like all of their spices, too.)
- the Mina Harissa comes in mild and spicy and has a bright flavor. The mild is very mild, so great if you are serving your hummus to a mixed crowd- but I definitely go for the spicy.
Additional Ingredients: Fresh lemon juice, garlic, ground cumin, sea salt, and pepper balance the flavors and enhance the heat of the harissa.
Instructions
Add the drained chickpeas, ¼ cup harissa paste, ¼ cup tahini, 2 minced garlic cloves, 2 tablespoons lemon juice, ½ teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper to the bowl of a food processor. Blend until smooth.
If the mixture is too thick, add cold water, 1 tablespoon at a time, until you reach the desired consistency. The water helps create creamy hummus.
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 Chips: A crowd-pleaser served with crispy, warm pita bread or baked pita chips.
- With Crackers: Enjoy with seeded crackers or rice crackers for a crunchy texture.
- With Fresh Vegetables: Carrots, cucumbers, bell peppers, and celery are all great choices.
- On a Mezze Platter: Pair with pickled carrots, marinated feta, tzatziki, and roasted red peppers for a stunning Middle Eastern spread.
- As a Sandwich or Wrap Spread: Use it as a flavorful spread for falafel wraps or Lentil Tabbouleh pita.
- With Grilled Meats and Vegetables: Serve alongside grilled chicken, lamb, or roasted cauliflower.
- For a complete guide, check my post will a 55 idea for serving hummus.
Tips, Tricks, and Alterations
- Storage & Meal Prep: Store leftover hummus in an airtight container in the refrigerator for up to 5 days. Before serving, stir well and drizzle with a little olive oil.
- Freezing Hummus: Hummus freezes well! Portion into small containers and freeze for up to 3 months. Thaw in the fridge and stir before serving.
- Adjust the Spice Level: If you prefer a milder hummus, start with 2 tablespoons harissa paste and add more gradually.
- Substitutions: Swap chickpeas for white beans for a milder flavor, or use homemade harissa instead of store-bought.
If you enjoyed this harissa hummus recipe, check out some of my other flavor-packed dips and spreads like Black Bean Hummus with Olives, Roasted Carrot Dip, and Walnut Basil Pesto. Let me know how this hummus turned out in the comments below!
You can also follow me on Facebook, Instagram, and Pinterest for more tasty recipes and kitchen inspiration!
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
- 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 for consistency.
- 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!