Dip it low! This easy and flavourful Harissa Hummus is an aromatic trip to the Middle East, sure to make your tastebuds jump. Spicy, smoky and oh so creamy, it is the perfect dish to serve a crowd.
Creamy Harissa Hummus
When I first came across Harissa a couple of years ago, I found myself in Tel Aviv, strolling through the food market and eating a delicious chicken pita. Loaded with wonderfully Harissa marinated chicken, fresh veggies and Hummus. To say I was hooked from the first bite is an understatement. My love for this flavourful paste has grown ever since and I started to incorporate it in different ways when cooking.
Harissa is a Middle Eastern spice mix that traditionally consists of hot chili peppers, olive oil, garlic, and a bunch of spices often used in the region, like cumin, coriander, mint and smoked paprika. Turned into a flavourful paste, it is perfect to use in a variety of dishes with meat, veggies or this delicious hummus.
Tips for making this Creamy Harissa Hummus
The creamy snack is so easy and quick to prepare. Here are the steps:
- Strain chickpeas and wash until water runs clear.
- Add tahini, peeled and roughly chopped garlic clove, harissa paste, cumin and sweet paprika powder to a blender. Blend until chickpeas are mashed and combined with the other ingredients. Scrape sides with a spatula or spoon occasionally to help the blending process.
- Slowly add olive oil, one tablespoon at a time while blending. Use cold water to add to the creaminess and thin the hummus to the desired consistency.
- Top with chopped parsley, toasted sesame seeds, paprika powder and drizzle with olive oil. Serve with fresh vegetables and pita bread. Dip in and enjoy!
Scroll down for the exact ingredients list and recipe in a handy format to download or print.
More recipes using harissa
Baked Sweet Potato with Harissa Chickpeas
Creamy Harissa Hummus
Ingredients
- 350 g chickpeas (2 cups) can, drained
- 3 tablespoon tahini
- 1 garlic clove peeled
- 4 tablespoon olive oil
- 2 tablespoon harissa paste
- ½ teaspoon cumin
- 1 teaspoon sweet paprika powder
- 1 teaspoon salt
Toppings:
- chopped parsley
- toasted sesame seeds
- olive oil
Instructions
- Strain chickpeas, wash until water runs clear and transfer to a blender.
- Add tahini, peeled and roughly chopped garlic clove, harissa paste, cumin and sweet paprika powder to a blender. Blend until chickpeas are mashed and combined with the other ingredients. Scrape sides with a spatula or spoon occasionally to help the blending process.
- Slowly add olive oil, one tablespoon at a time while blending. Use cold water to add to the creaminess and thin the hummus to the desired consistency.
- Top with chopped parsley, toasted sesame seeds, paprika powder and drizzle with olive oil. Serve with fresh vegetables and pita bread. Dip in and enjoy!
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Simone says
Unglaublich gut und cremig!
Yvonne says
Danke dir liebe Simone! Freut mich voll, dass es dir schmeckt 🙂