This Harissa Hummus recipe will have you hooked with its spicy, smoky, and wonderfully aromatic flavor.
Table of Contents
Harissa has 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.
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.
Ingredient Notes
- 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.
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.
More Harissa Recipes
- MORE → 40+ Ways to Use Harissa
Recipe FAQs
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.
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.
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.
What to Serve with Hummus
- Veggie Sticks – Radishes, cucumber, celery, carrots
- Air Fryer Pita Chips or Pita Bread
- More → 25+ ides for what to dip in hummus.
Erin’s 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?
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Wondering what to serve with it? Here’s 25+ ides for what to dip in hummus.
Full Recipe
Harissa Hummus
Equipment
- Food processor or blender
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 your food processor or 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.
Notes
- 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.
Nutrition
This post was originally published in 2016. It was updated in 2023 to add new content and photographs. The recipe remains the same. Enjoy!
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