Harissa Hummus
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
This Harissa Hummus recipe starts with chickpeas that can be used canned or cooked from dry. For an ultra-creamy result, chickpeas are rubbed free of skins then boiled until very soft, reducing the graininess common in canned beans. Drain and reserve some cooking water to control the hummus texture later. The chickpeas are then processed with tahini, minced garlic, fresh lemon juice, and harissa paste, a spicy North African chili paste, giving the dip its distinctive heat and flavor.
The hummus is blitzed until smooth and creamy, with reserved water added in small amounts to achieve a thick but spreadable consistency. The harissa can be adjusted according to desired spice level as it varies by brand. The combination of garlic, lemon, and harissa lends a smoky, tangy, and mildly spicy profile.
Harissa Hummus works well as a dip for vegetables or pita bread, a flavorful spread for wraps or sandwiches, or a condiment alongside grilled meats. It adds a punch to Mediterranean or Middle Eastern meals.
Storing the hummus in an airtight container in the refrigerator keeps it fresh up to five days. Using quality tahini paste and fresh garlic will improve richness and flavor.
Ingredients
- 2 cans (15 ounces) chickpeas drained
- ½ cup tahini paste
- 1 garlic minced, small clove
- 2 tablespoons lemon juice fresh
- 3 tablespoons harissa paste
- 2 tablespoons water or ice cubes, ice-cold
- 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.
Notes
- Exact can sizes are flexible; 15-ounce cans contain about 1.5 cups drained chickpeas.
- For creamier hummus, removing chickpea skins and cooking them soft is recommended but optional.
- Adjust harissa paste quantity based on its spice intensity and personal taste preferences.
- Store in airtight container refrigerated for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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