Creamy Harissa Dip Recipe
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.
Author: Sheeba
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
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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.
Video
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.
Nutrition Facts
Creamy Harissa Dip Recipe
Amount per Serving
Calories
157.2
% Daily Value*
Fat
13.9
g
21
%
Saturated Fat
2.9
g
18
%
Polyunsaturated Fat
4.1
g
Monounsaturated Fat
6.2
g
Cholesterol
8
mg
3
%
Sodium
492.5
mg
21
%
Potassium
429.1
mg
12
%
Carbohydrates
16.5
g
6
%
Fiber
2.1
g
9
%
Sugar
9.7
g
11
%
Protein
6.3
g
13
%
Vitamin A
922.5
IU
18
%
Vitamin C
100.5
mg
122
%
Calcium
113.7
mg
11
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.