Harissa Hummus

This Harissa Hummus recipe will have you hooked with its spicy, smoky, and wonderfully aromatic flavor.

What is Harissa?

Harissa is traditionally a blend of hot chili peppers (which are often smoked), garlic, olive oil, and middle eastern spices such as cumin, coriander, mint and caraway.

It’s definitely got a heat level to it, and it’s a bit pungent. The flavors are a bit reminiscent of sriracha, but the texture is totally different. Harissa is more like a thick paste, almost similar to a rich chutney.

To me, its tangy notes were just begging for it to be swirled into a bowl of my go-to creamy hummus.

Harissa hummus in bowl surrounded by pita bread and crackers.

So, how much harissa to add to hummus?

Here’s how it went down:

  • I started with 2 teaspoons. It gave a faint flavor, and a tad bit of heat, but I wanted more.
  • 1 tablespoon gave it a great color, and the garlic, chili flavor was more noticeable, but it wasn’t quite there yet.
  • 2 Tablespoons was my happy spot. It was just enough to add in more of that heat and let those spices shine through. (I think 3 Tablespoons would have been pushing it on the heat level)

The result was a spicy, smoky, and wonderfully aromatic hummus that I couldn’t stop eating.

Ingredients for harissa hummus labeled on counter.

Ingredients Needed

  • Canned Chickpeas – About 2 cups. Or, you can swap in these instant pot chickpeas (they’re so easy to make with no soaking!). You’ll also need some of the liquid from the chickpeas.
  • Garlic
  • Tahini Sauce
  • Lemon Juice
  • Harissa – Harissa is typically sold in the form of a thick paste or a jarred sauce. It is commonly found in grocery stores, specialty food stores, or international markets that carry North African or Middle Eastern ingredients. I find it at World Market.
  • Salt

How to Make It

The prep is simple. You’ll have this on the table in 5 minutes flat!

  • Turn on the blender and toss in the garlic through the lid. Process until minced.
  • Add the rest of the ingredients and process until smooth.
  • Enjoy at room temperature or chilled.
Bowl of hummus topped with chickpeas and harissa.

How to Store

Store any leftovers in an airtight container in the fridge for up to one week. You can also freeze hummus for up to three months. I like to package it into ziploc bags to do this.

Other Ways to Use Harissa

Looking for more ways to use harissa? Try tossing some vegetables with it before roasting them in the oven. Or, mix some into yogurt for a sauce that’s perfect with grilled meats. You can also add a spoonful to a bowl of olive oil for bread dipping perfection.

Recipe FAQs

Should you peel the chickpeas when making hummus?

It’s up to you! Chickpea skins are edible and don’t affect the flavor of the hummus. Blending chickpeas without the skins can sometimes result in a smoother texture but the difference isn’t that noticeable.

Can you make hummus without tahini?

I don’t recommend leaving tahini out of the hummus recipe because it’s a necessary ingredient in authentic hummus. You can leave the tahini out if you can’t find any or replace it with Greek yogurt, but this would be more of a “chickpea puree” than hummus.

What does aquafaba do in hummus?

Aquafaba (or the liquid in a can of chickpeas) will make the hummus super light and fluffy. If you got rid of the chickpea liquid, just replace it with cold water.

Bowl of harissa hummus on wooden background next to small bowl of hummus paste.

What to Serve with Hummus

Wine Pairings

  • Try a dry-Riesling or Gewurztraminer with this spicy dip. Their bright acidity and balanced sweetness play nicely off the spicy harissa hummus.

More Creamy Dip Recipes

Did you try this harissa hummus recipe?

If you loved this hummus with harissa I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Wondering what to serve with it? Here’s 25+ ides for what to dip in hummus.

Overhead close up of bowl of harissa hummus.

Harissa Hummus Recipe

This Harissa Hummus will have you hooked with its spicy, smoky, and wonderfully aromatic flavor.
4.91 from 10 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 people

Ingredients

  • 3 cloves garlic
  • 2 cups canned chickpeas (drained (reserve the liquid))
  • 1 ½ teaspoon salt
  • ¼ cup tahini
  • 5 Tablespoons lemon juice
  • 2 Tablespoons chickpea liquid (or water)
  • 1 ½ Tablespoons harissa

Instructions

  • Turn on the blender and toss in the garlic through the lid. Process until minced.
  • Add the rest of the ingredients and process until smooth.
  • Serve at room temperature or chilled.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Sodium: 787mg | Potassium: 157mg | Fiber: 3g | Vitamin A: 25IU | Vitamin C: 6.4mg | Calcium: 36mg | Iron: 1.1mg

This post was originally published in 2016. It was updated in 2023 to add new content and photographs. The recipe remains the same. Enjoy!

45 thoughts on “Harissa Hummus”

  1. LOVE hummus – especially homemade. And living in Asia has worked up my spice tolerance to level where I crave heat if it is missing from a dish. You’ve convinced me that I need to give Harissa a try

    Reply
  2. I love changing up my hummus recipes. This sounds fun, and not too spicy that my kids wouldn’t eat it. Pinning it so I remember to pick up some harissa so I can make this soon!

    Reply
  3. I used to make hummus all the time but haven’t made it in a couple years. I should fix that! 🙂 Also, I’ve never has harissa before but I’m definitely intrigued!!

    Reply
  4. Hi Erin!
    I saw this yesterday morning and my jaw dropped at the vibrant colors in the dish. I’m such a fan of harissa and have plans to cook with it again very soon.
    I love integrating international flavors into my every day recipes. Love the ease and simplicity of this healthy snack and your photography is so lovely!

    Reply
  5. Wow, harissa sounds delicious! Keeping my eye out for this next shopping trip. My husband was just saying the other day he prefers just traditonal hummus over ‘flavored’ ones, but I think this might sway him.

    Reply
  6. I’d never heard of harissa either but I feel a little sad that I hadn’t because it sounds so much like something I’d love. I like that you created a hummus dip with it!

    Also, can I just say… your ability to post so often with such great content is blowing my mind. Gorgeous photos, great recipes and at such a consistent rate. Such an inspiration.

    Reply
  7. Very interesting hearing about the food trends – I am definitely very late to the game as I have never even tried harissa before and before this post with your explanation would not have even been able to list the ingredients. I do hate hate hate caraway though – hopefully it’s not super strong in the harissa otherwise it’s a no go for me! This hummus sounds delicious and LOVE your extra addition of citrus. Happy to be hosting this giveaway with you. Pinning, tweeting, yumming!

    Reply
  8. 5 stars
    I’ve never made a harissa hummus before! This looks delicious. Definitely want to try making this one at home. Harissa adds such an interesting flavor to dishes, i’ve been trying to include it more! Thanks for sharing.

    Reply
  9. 4 stars
    This hummus was very tasty 😋. However, I think 3 teaspoons of salt for the 2x recipe was a little too much. Otherwise, 👌🏾

    Reply

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