Easy Spicy Harissa Hummus

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

The main ingredients can be made easily at home if you can’t find them at the supermarkets. You’ll need:

1. Chickpeas (garbanzo beans): you can either use dried chickpeas or canned ones.
2. Harissa: You can either use store-bought harissa or make your own (check out this harissa paste recipe). 
3. Tahini: Again, you can either buy or make your own. (it is roasted sesame paste).
4. Olive oil: I use regular olive oil for roasting garlic and extra virgin olive oil for topping. You can use either, according to your preference.
5. Paprika: For a spicy kick and color. 
6. Other flavor makers: garlic, lemon juice and salt.

How to make harissa hummus

1. Cook chickpeas

Canned chickpeas

Even if you use canned ones, boiling them ensures that your hummus is smooth and creamy.

Drain the chickpeas and add them to a pot of cold water. Boil them for about 10 to 15 minutes until they are completely soft.

Dried chickpeas

Soak the chickpeas in cold water (water should cover the chickpeas by about 3 to 4 inches).

Let them soak overnight or at least for 8 hours. ½ cup of dried chickpeas will plump up to about 1¼ cups when soaked.

How to cook chickpeas on stovetop

Chickpeas can be cooked without a pressure cooker or instant pot. Ensure that you soak them overnight or even up to 12 hours.

Drain and pour soaked chickpeas into a large pot of cold water (water level should be 3 to 4 inches above chickpeas). Do not cover.

Bring it to a brisk boil. Reduce the heat to medium and cook for 1 to 1½ hours until the chickpeas are completely soft.

If the water dries out, top up with boiling water. For quicker results, cook chickpeas with ½ teaspoon of baking soda.

How to cook chickpeas in an instant pot

Drain the soaked chickpeas. Add them with 2 cups of cold water into the instant pot. Set the mode to pressure-cook for 12 minutes.

Wait for natural pressure release. Drain and let the chickpeas cool down.

Drain and place the chickpeas in the pressure cooker with 2 cups of cold water. Cook on high flame for 2 whistles.

Reduce the flame to low, and cook for 10 minutes (or up to 5 whistles).

Turn off the flame and let the pressure release naturally. Drain the chickpeas and let them cool.

Reserve

Whatever method you use to cook chickpeas, remember to reserve about ¼ cup of the chickpea water. It emulsifies and helps in making your bowl of hummus smooth and creamy (like pasta water for pasta sauce).

Also reserve a handful of chickpeas for garnish. (Hope you don’t forget like me 🙂 )

2. Roast garlic

Thinly slice garlic cloves. Heat olive oil in a small pan.

Add the garlic slices and stir until they start to brown. Turn off the heat.

3. Blend

Pour the roasted garlic slices along with the oil into a food processor or high speed blender. Add harissa, tahini, lemon juice and salt.

Process until the mixture emulsifies.

Add chickpeas and paprika. Process until smooth.

While the processor is running, drizzle the chickpea liquid, 1 tablespoon at a time until you get the desired consistency. (Like how you add olive oil while making pesto.)

4. Garnish

Transfer the harissa hummus to a serving bowl. Swirl a spoonful of harissa on top. Serve with a drizzle of olive oil.

This spicy hummus with harissa is like a blank canvas. Feel free to add your favorite toppings:

• chopped parsley
• toasted pine nuts or other nuts
• reserved chickpeas
• paprika
• sumac

Recipe tips

Homemade tahini: I store roasted sesame seeds for recipes like sesame chicken stir fry and honey garlic tofu. Whenever I make hummus, I just blend them and use.

For 2 tablespoons of tahini, I blend 4 tablespoons of roasted sesame seeds with a splash of olive oil.

If you had stored tahini in a jar, give it a good stir before scooping. The solids tend to settle at the bottom.

Find this a bit hot? Alright, you made this spicy hummus recipe. It has great flavor but you find it too spicy.

No problem, just stir in 1 or 2 tablespoons of Greek yogurt and a splash of lemon juice. Whisk until well incorporated. (Remember to adjust salt.) You can also pulse in the food processor until combined and creamy.

If you’re vegan or cannot take dairy products, use tahini instead of yogurt.

Storage and make ahead tips

Storing: Leftover harissa hummus can be stored in an airtight container in the fridge for 3 to 4 days.

Making ahead: Hummus can be frozen for a couple of months. However, it tends to get a bit dry and salty when frozen. So if you’re planning to make it ahead, reduce the salt to ¾ of the amount mentioned in the recipe. (You can always add salt and pulse before serving.) Cover it with a layer of olive oil.

Variations

Sumac: It is a tangy Middle Eastern spice. Add ½ a teaspoon for more citrus flavor.

Paprika: I’ve used smoked paprika. You can play around with other forms of paprika like basic, hot, sweet, etc.

Hummus without tahini: Try skipping tahini, add more harissa and lemon garlic flavor.

More spicy hummus: Are you more of a spice person? Add ½ teaspoon of cayenne pepper, hot paprika or more harissa.

Making it for a crowd

This hummus 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.

Make easy appetizers by pairing harissa hummus with fresh veggies or tortilla chips.

Other pairing options would be soft and pillowy pita bread, crispy pita chips, flatbread, falafel or shawarma.

Serve it alongside other delicious dips like tahini yogurt dip and spicy feta paprika dip as part of a mezze platter.

Why you’ll love this hummus with harissa

Hummus is a popular dip in Middle Eastern cuisine. Traditional hummus is smooth, creamy, and bursting with nutty tahini flavor. It is a timeless crowd-pleaser.

Harissa hummus takes it a notch up. Harissa adds a touch of Moroccan flair to the regular hummus dip.

Harissa is a North African spice paste, specifically part of Moroccan cuisine. It’s made of roasted red peppers, garlic, red chili peppers and other spices.

If you love this harissa hummus, chances are you might love harissa pasta and the creamy harissa yogurt dip, too!

There are many reasons you’re going to love this spicy hummus recipe:

• Flavor party in your mouth: Spicy flavor from harissa strikes a perfect balance with nutty tahini and creamy hummus!
• Low-cal, protein-packed goodness: It’s a perfect way to fuel your body without weighing it down.
• Customizable Heat: Adjust the spice levels to your liking – from a subtle hum to a full-blown fiesta, it’s in your hands.
• Zesty Citrus Twist: A splash of lemon adds a burst of citrusy freshness, elevating the classic hummus to a whole new level.
• Roasted garlic: Gives a unique twist to this hummus recipe, as in roasted garlic pasta sauce.
• Quick and Easy: With 7 ingredients and a food processor in hand, you’re just moments away from dipping into a world of deliciousness.
• Versatile Pairing: Whether it’s veggie sticks, pita, or your favorite crackers – this easy harissa hummus recipe is the perfect partner for all your snacking adventures.
• Anyone can master this: Whether you’re a make-from-scratch person or one who doesn’t mind shortcuts for a delicious homemade harissa hummus, this recipe is for you!