Harissa Hummus

Harissa Hummus

This harissa hummus is easier to make than you might think, and once you try it homemade you'll have a hard time going back to store-bought. Creamy chickpeas are blended with tahini, lemon, and a generous spoonful of harissa for a spiced, smoky twist on a classic.

Serve it as a dip with vegetables and crackers, spread it through grain bowls, or spoon it alongside roasted vegetables.

Why You'll Love This Harissa Hummus Recipe

• Harissa gives it a new dimension. It's still the creamy, tahini-rich hummus you know, just with a smoky, spiced note from the harissa.
• Adjustable heat. The amount of harissa is entirely up to you. Start with less and work up to find your preferred level.
• Make-ahead. The flavors develop as it sits, making it even better the next day.
• Versatile. Works as a dip, a spread, or thinned into a sauce for grain bowls and roasted vegetables.
• Quick to make. The whole thing comes together in minutes with just a handful of ingredients.

What Kind of Harissa to Use for Harissa Hummus

Harissa comes in two forms: sauce and paste. They behave differently in this recipe so it's worth knowing which you have.

Harissa sauce is more fluid and milder in flavor. It blends smoothly into the hummus and is the easier choice for getting the balance right. Start with 2 tablespoons and adjust from there.

Harissa paste is thicker, more concentrated, and often significantly spicier. If you're using paste, start with just ½ to 1 tablespoon and taste as you go. It's much easier to add more than to correct an over-spiced hummus.

Heat levels also vary widely between brands, so always taste your harissa before adding it to the blender.

Ingredients for Harissa Hummus

(Full quantities in the recipe card below.)

• Chickpeas — One can of chickpeas, drained and rinsed. Reserve a few whole chickpeas for garnish.
• Baking soda — Optional but recommended. Adding a small pinch to the canned chickpeas as they simmer briefly in water helps soften the skins, which gives the finished hummus a noticeably smoother, creamier texture. Skip it if you're short on time and the hummus will still be good.
• Tahini — Use a good quality, smooth tahini with a mild flavor. Stir it well before measuring as it tends to separate in the jar. The quality of your tahini makes a significant difference to the finished result.
• Fresh lemon juice — Adds brightness and balances the richness of the chickpeas and tahini.
• Garlic — Finely grated. (Combining the grated garlic with the lemon juice before blending tames the sharpness of the raw garlic without losing its flavor.)
• Extra virgin olive oil — Adds richness and helps everything blend smoothly. Use a good quality oil.
• Harissa — Sauce or paste. See the section above for guidance on which to use and how much to start with.
• Fine sea salt — To season throughout.
• Ice water — Added a tablespoon at a time while blending. The cold temperature helps emulsify the tahini and gives the hummus a lighter, airier texture.

How to Make Harissa Hummus

Step 1: Soften the chickpeas (optional but recommended)

Reserve a few whole chickpeas for garnish. Place the rest in a small saucepan with a pinch of baking soda and cover with water by at least an inch. Bring to a simmer and cook for 5 minutes until the chickpeas are very soft and the skins begin to loosen. Skim any loose skins from the surface, then drain well.

This step is optional. You can use the chickpeas straight from the can, but the extra five minutes gives you a noticeably smoother result.

Step 2: Start with lemon and garlic

Place the lemon juice and finely grated garlic in the food processor or blender and let them sit together for a few minutes. This tames the sharpness of the raw garlic and gives the finished hummus a more balanced flavor.

Step 3: Blend

Add the drained chickpeas, tahini, olive oil, harissa, and salt to the food processor. Blend until smooth, scraping down the sides as needed. With the motor running, drizzle in ice water one tablespoon at a time until the hummus reaches your preferred consistency.

Blend for at least two full minutes for the smoothest result. A high-speed blender gives an even silkier texture than a food processor.

Step 4: Taste and adjust

Taste the hummus and adjust the seasoning. Add more harissa for heat, more lemon juice for brightness, or more salt as needed.

Step 5: Serve

Transfer to a bowl and swirl in a little extra harissa on top. Drizzle with olive oil, scatter over the reserved chickpeas, and finish with sesame seeds or fresh herbs if you like. Serve with crackers, raw vegetables, or warm pita.