This harissa hummus is a mildly spicy and flavorful Middle Eastern take on traditional hummus. Make it with our easy homemade harissa, or use a store-bought version. It's a delicious dip or spread for snack boards and sandwiches, and it takes just 15 minutes to make!
If you're making your own harissa, do that first. Put all the ingredients into your food processor or blender and blend until mostly smooth. Transfer to a jar.
1 medium red bell pepper, ½ red onion, 4 cloves garlic, 2 chiles de Arbol, 1 tablespoon EACH: tomato paste and olive oil, ½ teaspoon EACH: cumin, coriander, and sea salt, Juice from ½ lemon
Add the chickpeas, tahini, olive oil, harissa, sea salt, garlic, and lemon juice to your food processor or blender. (No need to clean it first if you've made the harissa!) Blend on high until smooth. Taste and season with more sea salt, if you'd like.
14 ounce can of chickpeas, ¼ cup tahini, ¼ cup olive oil, 1-3 tablespoons harissa, 1 clove garlic, Juice from ½ lemon, ½ teaspoon sea salt
Serve the harissa hummus with lots of fresh veggies and some grilled or toasted bread. Olives and berries are nice additions to the platter!
Notes
Store-bought harissa can vary in spiciness. If you're hesitant about spice, add a little to start then adjust until you get the spiciness level you are comfortable with. We use 3 tablespoons of the homemade harissa. If you're using store-bought harissa, we prefer Mina Harissa.