Harissa Hummus

Harissa Hummus is so easy to make, it takes just 15-minutes so there's no need to buy it at the store. This dip is super creamy, spicy, and smoky!

It's an affordable appetizer will have you smiling at snack time every day. Homemade hummus is always better. Try smearing it on a chicken shawarma pita or eating it with pita chips, fresh veggies, or roasted veggies.

I don't know what it is about finger foods, but they are always a crowd favorite. Maybe because you get to have a bunch of different tastes in small quantities? That makes my taste buds happy!

I love to fill a table with different dips and spreads, including this spicy hummus recipe. Add some Spicy Guacamole and a traditional Pimento Cheese for Super Bowl parties, summer BBQs or any occasion.

Why You'll Love This Recipe

• This Middle Eastern dip is super easy to make ahead in just 15 minutes! This is a great recipe because you just throw everything in the blender.
• Harissa hummus is really affordable using canned chickpeas, and small amounts of more expensive ingredients.
• This homemade hummus recipe is a healthy snack with simple ingredients that can be used as a sandwich spread, dip for red bell peppers and yellow bell peppers, or in your salads and rice bowls.
• When making your own hummus you can customize the heat level, unlike risking the spiciness in purchased tubs. The same goes for salsa chimichurri!

Recipe Ingredients

• Chickpeas: Canned beans are really affordable to use. Be sure to drain and rinse very well. I use these in my falafel pita recipe too.
• Harissa: We are amping up the flavor by using both harissa seasoning and harissa paste. These include chile peppers, cumin, garlic, and other spices.
• Tahini: Tahini is a sesame paste. It's key to add creaminess and flavor as it's one of the main ingredients. A larger portion is added in Middle Eastern cuisine than the store-bought hummus you find here in the states and I'd agree, I like the traditional hummus better.
• Olive Oil: High quality olive oil drizzled on top of hummus is a must. Extra-virgin olive oil is preferred. There's only a handful of ingredients, so you want them to be quality.
• Lemon Juice: A bit of acidity rounds out the flavors. Always use fresh lemon juice when making harissa hummus.
• Salt: And of course, a touch of salt brings everything together. Use kosher salt; Diamond Crystal brand is my favorite.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Don't want it too spicy? Feel free to give it a taste by making it without the harissa powder and then stirring some in at the end, as well as adding more on top.
• If you don't have tahini then peanut butter, cashew butter, or almond butter are a great option. Natural is preferred, the less sugar the better. It is a bit more dense so you may need to add more liquid. Just be sure guests are aware you used nuts as that isn't a traditional ingredient in harissa hummus.
• Dried chickpeas may be used in place but they need to soak and cook first. Dried chickpeas can also be used when making eggplant shawarma.
• Make your own harissa recipe. I've often made homemade harissa paste instead of buying it.
• Sub white beans for chickpeas and make a bean hummus!
• Top this harissa hummus recipe with some roasted zucchini, feta and dill! Zucchini, or courgette, is a popular accompaniment.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Expert Cooking Tips

• I don't always find it necessary, but you can peel the chickpeas before using. They're easily peeled off when rinsing after cooking in a fine mesh strainer. You can also lay the rinsed beans on a lint-free towel and give them a rub with the end of a towel or a paper towel to remove the skins.
• Looking for that ultra creamy texture you get when you have an authentic hummus recipe? Ice cubes are key! Use ice water (without the cubes) when blending this spicy hummus recipe. A tip I learned when reading Eating Out Loud by Eden Grinshpan.
• I suggest a high-powered blender, like Vitamix or Blendtec when making harissa hummus. This will give you the smoothest hummus. These are great for making vinaigrettes such as the red wine vinaigrette in Mediterranean Cucumber Salad.
• Fresh garlic is usually one of my hummus ingredients. It's already in the harissa so I don't add it here but feel free to add a couple cloves.

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