Craving a delicious and easy-to-make appetizer that will impress your guests? Look no further than this creamy harissa dip made with yogurt, tahini, and flavorful spices. Perfect for parties, gatherings, or a simple weeknight snack, this dip pairs perfectly with crackers, pita bread, or fresh vegetables.
Why you’ll love this harissa tahini dip
- Flavorful and Versatile: Enjoy it as a dip for veggies, crackers, or pita, or use it as a spread on sandwiches and wraps, or even as a sauce for grilled meats and vegetables.
- Easy to Make: This recipe comes together quickly with just a few everyday ingredients, so it’s perfect for busy days.
- Healthy and Nutritious: Made with wholesome ingredients like yogurt and tahini, this dip is packed with protein, healthy fats, and essential nutrients.
- Perfect for Entertaining: It is a crowd-pleaser and a great addition to any party or gathering.
- Versatile Pairing: Enjoy it with crackers, pita bread, vegetables, or even as a spread for sandwiches.
- Low-Calorie: A guilt-free snack or appetizer that satisfies cravings without adding extra calories, making it perfect for weight-conscious eaters.
- Perfect for Meal Prep: It stays fresh in the fridge, making it a great option for make-ahead snacks or adding to meals throughout the week.
- Gluten-Free and Vegetarian: This recipe is naturally gluten-free and vegetarian, catering to a variety of dietary preferences.
Let’s see what you need for this easy dip recipe:
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
For harissa paste
- Chilies: I have a confession to make: Traditional harissa paste is made with a blend of chilies including Chipotle, Guajillo, New Mexico, Ancho, Arbol, Puya and Baklouti. Unfortunately, I don’t get any of them in Singapore. I tested with Indian hot red chilies and Kashmiri red chilies (since we need a blend of spicy and not-so-spicy chilies). After several trials, I was able to achieve the optimum level of flavor and spice that matches with store-bought harissa paste.
- Garlic
- Tomato paste
- Lemon juice
- Extra virgin olive oil
- Salt and sugar
- Ground spices:
- Cumin
- Coriander
- Cayenne
- Paprika
For harissa dipping sauce
- Harissa paste (from the above step. You can also use store bought harissa.)
- Greek yogurt
- Tahini
- Honey
- Salt
- Optionally, sumac/paprika and herbs like mint/parsley for garnish.
How to make harissa dip: Step by step instructions
1. Make harissa paste
(Skip to step 2 if you’re using store-bought harissa paste)
Halve the chilies and soak in hot water for 20 minutes. Using gloves, squeeze out the seeds from the chilies.
Note that you don’t have to remove EVERY seed. It’s okay if a few of them stick to the chilies, like adamant kids 🙂
Pick out the chilies and strain the water to remove the seeds. Add the chilies and the soaked water to a blender jar.
Also add the rest of the ingredients mentioned above for “harissa paste”.
Blend everything into a smooth paste. You can sprinkle a bit more water if necessary.
Congratulations! You have just made the easiest and delicious harissa paste.
Good news: You can make a big batch and store/freeze it for future use. Harissa yogurt sauce is not the only thing you can make with this awesome harissa paste. It can also be used to make spicy harissa hummus or the quick and easy harissa pasta.
2. Whip up harissa yogurt dip
Take yogurt in a large bowl. Add harissa paste, tahini, honey and salt.
Whisk until well incorporated. Alternatively, you can add the above ingredients to the blender after blending the harissa paste and pulse a few times.
3. Garnish
Garnish with mint and a sprinkling of sumac or paprika.
How to use harissa yogurt sauce
- As a dip for fresh vegetables
- As a spread for sandwiches or wraps
- With grilled meats and kebabs
- With crackers or chips
- As a sauce for grain bowls or salads
- As a base for mezze platters
- As a topping for roasted vegetables
- As a sauce for tacos or burgers
Creamy Harissa Dip Recipe
Equipment
Ingredients
Harissa paste
- 3 spicy dried red chilies
- 3 red chilies with mild heat
- 2 cloves garlic
- ½ tablespoon tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- a pinch of sugar
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
Garnish
- a pinch of sumac
- a few mint leaves
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Harissa paste
- Halve 6 chilies (3 spicy dried red chilies and 3 red chilies with mild heat). Soak them in ¼ cup of hot water in a bowl for 20 minutes.
- Using gloves, squeeze out the seeds from the chilies.
- Pick out the chilies. Strain the water to remove the seeds.
- Add the chilies and the soaked water to a blender jar.
- Also add the rest of the ingredients: 2 cloves garlic, ½ tablespoon tomato paste, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon salt, a pinch of sugar, 1 tablespoon lemon juice and 1 tablespoon extra virgin olive oil.
- Blend everything into a smooth paste. You can sprinkle a bit more water if necessary.
- Your harissa paste is ready.
Harissa yogurt dip
- Take 1 cup yogurt in a large bowl. Add harissa paste, ¼ cup tahini, 2 teaspoons honey and ½ teaspoon salt.
- Whisk until well incorporated. (Alternatively, you can add the above ingredients to the blender after blending the harissa paste and pulse a few times.)
- Garnish with a pinch of sumac and a few mint leaves.
Notes
- Chilies: Traditional harissa paste is made with a blend of chilies including Chipotle, Guajillo, New Mexico, Ancho, Arbol, Puya and Baklouti. Unfortunately, I don’t get any of them in Singapore. I tested with Indian hot red chilies and Kashmiri red chilies (since we need a blend of spicy and not-so-spicy chilies). After several trials, I was able to achieve the optimum level of flavor and spice that matches with store-bought harissa paste.
- Harissa paste: If you can’t find the chilies or you don’t want to make the paste, you can use store-bought harissa paste.
- Storing leftovers: Leftover harissa dip can be stored in the fridge for about 3 days. This dip is not suitable for freezing.
- Making ahead: If you want to prep this dip ahead of time, freeze only the harissa paste. When it’s time to serve, thaw the paste overnight in the fridge and whisk with the rest of the ingredients to make the dip.
- Making it for a crowd: This recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.
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