Harissa Hummus
This Harissa Hummus recipe kicks your usual hummus up a notch with the addition of harissa paste.
Servings: 6
Calories: 231kcal
Ingredients
- 1 can low-sodium chickpeas drained and rinsed
- 1 garlic clove finely chopped
- ¼ cup tahini
- 3 tablespoons lemon juice plus more to taste
- ¼ cup harissa paste plus more to garnish
- 1 teaspoon tomato paste
- 3 tablespoons olive oil
- 1-2 tablespoons ice water
- 1 ½ teaspoons kosher salt plus more to taste
- Freshly ground black pepper to taste
Instructions
- Process chickpeas, garlic, tahini, lemon juice, harissa, tomato paste, and olive oil until smooth.
- Add water 1 tablespoon at a time until you have the consistency you want.
- Then blend in salt.
- Taste, and add additional salt and/or lemon juice as desired.
- Garnish with a spoonful of harissa on top.
Notes
Storage Notes:
Hummus is best stored in an airtight container in the refrigerator. It will keep for up to a week. Expert Tips:
Harissa paste and tahini can both vary in terms of how runny they are depending on which brand you use. You may find you need more or less water at the end of the recipe depending on the rest of your ingredients. If you think your tahini and harissa are both pretty runny, you might want to reduce the lemon juice a bit as well, just to make sure your hummus is sufficiently thick. Stir tahini well before using because it has a tendency to separate. If you want a super smooth hummus, peel the chickpeas before putting them in the food processor. We’ve tried this, and agree that it makes the most velvety, creamy hummus around. If you don’t have a food processor, you can also make this hummus with harissa paste in a blender, particularly a high-speed blender like a Vitamix.
Hummus is best stored in an airtight container in the refrigerator. It will keep for up to a week. Expert Tips:
Harissa paste and tahini can both vary in terms of how runny they are depending on which brand you use. You may find you need more or less water at the end of the recipe depending on the rest of your ingredients. If you think your tahini and harissa are both pretty runny, you might want to reduce the lemon juice a bit as well, just to make sure your hummus is sufficiently thick. Stir tahini well before using because it has a tendency to separate. If you want a super smooth hummus, peel the chickpeas before putting them in the food processor. We’ve tried this, and agree that it makes the most velvety, creamy hummus around. If you don’t have a food processor, you can also make this hummus with harissa paste in a blender, particularly a high-speed blender like a Vitamix.
Nutrition
Calories: 231kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 674mg | Fiber: 5g | Sugar: 3g
