Harissa Hummus
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
12
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Calories
64 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Mediterranean, Middle Eastern
Harissa Hummus
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This spicy harissa hummus is a flavour-packed Moroccan-inspired twist on traditional hummus. The easy recipe uses canned chickpeas and harissa paste (with a few tips and tricks) for the creamiest hummus.
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Ingredients
- 2 cans (15 ounces) chickpeas, drained*
- ½ cup tahini paste
- 1 small clove garlic, minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons harissa paste*
- 2 tablespoons ice-cold water, or ice cubes
- Salt, to taste
Instructions
- Optional step for ultra-creamy hummus: Rub the drained chickpeas between two tea towels to loosen the skins. Then place the chickpeas in a saucepan with a teaspoon of salt and add water to cover the chickpeas by 2 inches (5 cm). Bring to a boil over high heat, and cook until soft – 15 to 20 minutes. Agitate the chickpeas with a slotted spoon and scoop up the chickpea skins as they rise to the top and discard the skins. The chickpeas are ready when you can easily squish them between your fingers. Drain the chickpeas in a colander over a bowl to reserve some of the cooking water.
- Add the warm chickpeas to a food processor (or high-speed blender) with the remaining ingredients and half a teaspoon of salt. Blitz for a minute.
- Then add some of the reserved chickpea cooking water, 2 tablespoons at a time, to adjust the consistency. I add 4 tablespoons in total for thick and creamy, spreadable hummus. Add more for a thinner hummus. Blitz for a few minutes until the hummus is smooth and fluffy.
- Taste and adjust the seasoning if necessary.
Equipments used:
Notes
- Don't fret if you have 16-ounce cans. The measurements need not be exact for the recipe to work well. A 15-ounce can has roughly 1.5 cups (240 grams) of drained chickpeas. Use 3 cups (480 grams) of homecooked chickpeas to replace the two cans of drained chickpeas.
- You can skip the optional first step. But while canned chickpeas are cooked, they're not soft enough for ultra-smooth light and fluffy hummus without a high-speed blender. Rubbing off the skins and cooking the chickpeas until soft creates an ultra-creamy and fluffy texture.
- Different brands of harissa paste have different spice levels. If your harissa is potent, start with 2 tablespoons and only add the extra tablespoon of harissa after tasting. You can always add more!
- Store the harissa hummus in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
4tablespoons
Calories
64kcal
(3%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
54mg
(2%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
32IU
(1%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 4tablespoons | |
| Calories | 64kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 54mg | 2% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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