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Harissa Hummus
Updated: Jul 1
Middle Eastern flavoured inspired hummus. Warming spice, fragrant and so delicious!
Perfect for Moroccan inspired nourish bowls, salads or wraps.
HARISSA PASTE
Harissa paste is widely used in Middle Eastern and North African cuisines. Traditionally made from an aromatic blend of roasted red peppers, smoked paprika, garlic, dried chillies, tomato paste, citrus and spices such as coriander, cumin, caraway and mint. Sometimes fragrant rose petals are blended into the paste.
It is a spicy, aromatic paste delicious used in soups, marinades and stews.
WHAT DOES IT TASTE LIKE
It is spicy, smoky, sweet and tangy. Delicious!
YOU WILL NEED
cooked chickpeas, aquafaba reserved
one or two cloves of fresh garlic
a lemon
a good runny tahini
harissa paste
olive oil (optional)
sea salt
a high speed blender or food processor
CHICKPEAS
You can use canned/jarred chickpeas or you can cook dried chickpeas.
I personally prefer using jarred chickpeas or cooking dried chickpeas myself. The texture of the hummus is lot smoother and softer.
We have a very good brand here in the UK that sells jarred chickpeas. I find they are a lot softer than most canned chickpeas.
Make sure to reserve the cooking water or the liquid from the can, as this will be used to make the hummus.
EASY TO MAKE
Simply add all the ingredients into a highspeed blender and blend until smooth. Taste and adjust seasoning as needed. It is a great dish to make in advance and keep in the fridge until needed.
STORING THE HUMMUS
Store leftover hummus in an airtight container, in the fridge.
It should keep 3 - 4 days.
WAYS TO ENJOY THE HUMMUS
as a side to salads
as a dip for fresh vegetables, bread or even veggie crisps
as a spread on falafel wraps
spread on your toast and top with avocado slices
add a bit of pasta water to hummus to make a pasta sauce
dollop onto your pizza (yum!)
OTHER HUMMUS RECIPES TO TRY
SMOKY HARISSA HUMMUS
A spicy, smoky, sweet and tangy hummus, made with harissa paste. Delicious!
Serves: 4
Time: 15 minutes
INGREDIENTS
1 can cooked chickpeas, water reserved
1 or 2 cloves of garlic, crushed or sliced
juice from half a lemon (or more to taste)
2 - 3 teaspoons harissa paste (add to taste)
2 tbsp tahini
sea salt, to taste
reserved chickpea water
TO SERVE (optional)
more harissa paste
a drizzle olive oil
a few pomegranate seeds
1 tsp sesame seeds
INSTRUCTIONS
Add all the ingredients to a highspeed blender. Start with 3 - 4 tablespoons of the reserved chickpea water.
Blend until completely smooth.
Taste and adjust as needed. If the hummus is too thick, simply add more chickpea water or olive oil until the desired consistency is reached.
Spoon into a serving dish. Drizzle with a bit more harissa and olive oil. Sprinkle with pomegranate seeds and sesame seeds (optional)
HAVE YOU MADE THIS?
If you made this, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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