Make this easy harissa hummus recipe for a creamy, spicy dip that’s healthier and tastier than store-bought. Perfect for snacking, parties, or meal prep!
Spicy Harissa Hummus Recipe (Better Than Store-Bought)
Make a crowd-pleasing and healthy dip with this easy harissa hummus recipe. With a bold, smoky kick and ultra-creamy texture, this spicy hummus is perfect for snacking, entertaining, or adding to wraps and sandwiches. Once you try homemade, you’ll never go back to store-bought!
Why You’ll Love This Harissa Hummus
If you've visited here before, you know I love a good healthy dip or spread. This spicy hummus with harissa is one I make regularly—it’s fast, flavorful, and incredibly versatile.
Not only is it:
- Easy to make in minutes
- Packed with flavor from smoky harissa
- Creamy and smooth
- Great for meal prep
But it also holds beautifully in the fridge for days, making it a perfect make-ahead appetizer or snack.
What Is Harissa?
Harissa is a spicy chili paste originating from Tunisia. It’s made from a blend of red chilies, garlic, spices, olive oil, and citrus, offering a smoky, slightly sweet heat. Harissa adds bold, complex flavor to everything it touches—roasted vegetables, soups, sauces, and yes, even hummus.
I always keep a jar on hand to stir into dishes like Ratatouille Wraps, Roasted Ratatouille with Cauliflower Couscous, or Provencal Tomato Soup.
Ingredients You’ll Need
Here’s what goes into this spicy harissa hummus dip (full recipe and quantities are in the recipe card at the bottom of the post):
- Chickpeas – I use canned chickpeas for convenience, but you can use dried and cooked if preferred.
- Tahini – Use a high-quality, smooth tahini with a mild flavor.
- Lemon Juice – Fresh lemon juice adds brightness and balances the richness of the chickpeas.
- Garlic – Just one clove for subtle depth.
- Olive Oil – Go for a good extra-virgin olive oil for the best flavor.
- Harissa Paste – Make sure to use harissa paste or sauce, not powder. Heat levels vary by brand, so start with a smaller amount and adjust to taste.
How to Make Harissa Hummus (Step-by-Step)
Making ultra-smooth hummus at home is easier than you think, especially with a few simple tricks:
1. Soften the Chickpeas
Start by draining and rinsing canned chickpeas. Simmer them with a pinch of baking soda in water to soften the skins and remove any tinny taste. Once soft, drain and optionally remove the skins by gently pinching them off.
Pro Tip: Removing the skins makes the hummus even creamier, but it’s optional!
2. Blend Until Smooth
Add the softened chickpeas, tahini, lemon juice, garlic, olive oil, and harissa to a high-speed blender or food processor. While blending, slowly drizzle in ice water to loosen the mixture and achieve a silky texture. Scrape down the sides as needed.
3. Adjust Seasoning
Taste and adjust the harissa and lemon juice to your liking. Some brands of harissa are quite spicy, so feel free to scale up or down.
4. Serve and Garnish
Spoon the hummus into a serving bowl, swirl in a little more harissa on top, drizzle with olive oil, and sprinkle with sesame seeds or fresh herbs if you like. Serve with crackers, pita chips, or fresh vegetables.
Tips for Working with Harissa
When making harissa hummus, getting the spice level just right can make all the difference. Here are a few helpful tips to help you adjust the heat to your liking:
- Harissa Paste vs. Harissa Sauce
You’ll find harissa sold as either a paste or a sauce, depending on the brand and region. This recipe calls for harissa sauce, which is typically milder and more fluid.
If you’re using a thicker harissa paste, reduce the amount to ½ to 1 tablespoon to avoid overpowering the hummus. You can always add more to taste. - Taste Before You Blend
Harissa brands vary widely in spice level—from mild and smoky to fiery hot. Always give your harissa a quick taste before adding it to your hummus.
If it’s very spicy, start with a smaller amount and blend, then adjust upwards as needed. It’s easier to add heat than to take it away!
These small adjustments can help you create the perfect balance of flavor and heat in your hummus every time.
How to Store
Store leftover hummus in an airtight container in the refrigerator for up to 5–6 days. The flavors develop as it sits, making it even better the next day!
Serving Suggestions
This spicy harissa hummus is perfect as:
- A dip for raw vegetables, pita bread, or crackers
- A spread in wraps, sandwiches, or veggie burgers
- A flavorful topping for grain bowls or roasted veggies
Final Thoughts
This harissa hummus recipe is the ultimate blend of creamy, spicy, and smoky. It’s a quick, healthy dip that’s sure to impress at your next gathering—or simply elevate your everyday snacking.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag your creation with @gourmandeinthek on Instagram.
More Dip Recipes:
Harissa Hummus
Make a crowd-pleasing and healthy dip with this harissa hummus recipe. Perfect for snacking or as an appetizer, this homemade hummus with a spicy kick is easy to make and better than store-bought.
Ingredients
- One 15-ounce/425g can chickpeas, drained and rinsed
- ½ teaspoon baking soda
- 3 Tablespoons/45ml fresh squeezed lemon juice
- 1 small garlic clove, finely grated
- 3 Tablespoons/45ml extra-virgin olive oil (plus more for serving)
- ¼ cup/56g tahini
- 2 Tablespoons/30ml – ¼ cup/60ml harissa sauce (plus more for serving)
- ¾ teaspoon fine sea salt
- For Serving: crackers, raw vegetables
Instructions
- Reserve a few drained chickpeas for garnish.
- Place the remaining drained chickpeas and baking soda in a small saucepan and cover with water at least 1-2 inches above the chickpeas. Bring to a simmer, reduce heat and continue to cook for 5 minutes or until the chickpeas are very soft and the skins start to pull away. Skim any skins off the top before draining.
- While the chickpeas are simmering combine the lemon juice and garlic in the food processor or blender (soaking the garlic in lemon juice helps to tame the pungency of the raw garlic).
- Strain chickpeas and place them in a large bowl of water to remove any additional skins if desired. Drain well.
- Add the cooked chickpeas, olive oil, tahini, 2 Tablespoons of the harissa and salt to the food processor or blender and blend until smooth, scraping down the sides as necessary. Taste and add additional 1-2 Tablespoons of harissa if desired.
- Drizzle in a Tablespoon of ice water at a time while the motor is running to thin hummus to your desired consistency.
- Transfer to a bowl and serve or store in an air-tight container in the fridge until ready to serve. Top hummus with additional harissa, reserved chickpeas and a drizzle of olive oil. Serve with crackers or raw vegetables.
Notes
Tips:
You will find harissa as both a paste and sauce. This recipe calls for harissa sauce, if you choose to use a paste instead you will need to cut the amount to ½ -1 Tablespoon instead.
The heat levels of harissa brands vary so always taste before you blend, if you find it to be very spicy start with less and work your way up.
Storage:
Store hummus in an airtight container in the fridge for 4-5 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Simple Mills Veggie Pita Crackers, Himalayan Salt - Gluten Free, Vegan, Healthy Snacks, Paleo Friendly, 4.25 Ounce (Pack of 1) -
Les Moulins Mahjoub Traditional Harissa Spread - 185g -
Mina Harissa Hot Sauce, Excite Your Senses with Gourmet Moroccan Heat, Spicy Red Chili Sauce with a Tangy Twist (10 Ounces)
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 627mgCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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