I made this harissa hummus to accompany a dinner I made a few years ago. I knew immediately that I needed to write down exactly what I did, because my friend and I absolutely loved it.
Hummus is one of my favorite dips to whip up. It couldn’t be easier, and what I love about making it myself is that I get to control the flavor profile.
What doesn’t hurt is the fact that it is so much cheaper to make hummus yourself.
Table of Contents
Making Homemade Hummus
Homemade hummus is incredibly easy to make. Of course, it’s even easier to buy pre-made hummus at the store. But if you have the time, try making your own at least once. Like I mentioned above, you’ll save money and you can make it taste exactly how you want it to!
You might find that you enjoy being able to control the texture, consistency, and flavor profile of your hummus.
For example, if you’re making a meal that could use a flavor punch, you might want to make your hummus with plenty of lemon juice, spices, salt, and chili peppers for the kick that your dish needs.
Should I Use Canned or Dried Chickpeas?
Either one! Buying dried beans is always going to save you money rather than buying canned beans. However, I rarely think ahead and soak my beans.
Therefore, for me, the easiest thing to do is to buy canned chickpeas. To make sure that you’re not sacrificing flavor, simply drain and rinse your canned beans really thoroughly.
Other Ingredients in Harissa Hummus
- harissa
- roasted red pepper
- roasted garlic
- cilantro
- lemon
- extra virgin olive oil
- tahini
- sriracha
- cumin
- salt and pepper
What is Harissa?
My favorite store-bought harissa is from the brand Mina. They sell a spicy and a mild jarred harissa. I’ve never tried their green harissa, but that one looks great, too!
The ingredients in harissa are pretty simple. Although it might sound like something you’ve never eaten before, you’ve likely enjoyed all of these ingredients in one dish already.
Typically, harissa’s ingredients include: red chili peppers, red bell peppers, garlic, oil, vinegar, spices, and salt. Spices frequently found in harissa are cumin, caraway seeds, and coriander.
The result is a really flavor-packed paste that is a fantastic, bright addition to almost any dish. If you have the time, try making this yourself too! You can make it in bulk and keep a jar of it in your fridge to add to your meals throughout the week.
Harissa Hummus
Equipment
- food processor or high-powered blender
Ingredients
- 30 oz canned chickpeas from 2 small cans, drained and rinsed
- 2 tbsp harissa I like Mina brand, linked above
- 1 roasted red bell pepper jarred or homemade
- 2 cloves roasted garlic
- big handful cilantro
- 1/2 lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tbsp Sriracha adjust for personal heat preference
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 2 tsp salt more to taste
Instructions
- Add all ingredients to a large food processor.
- Pulse until chopped, then puree at high speed until smooth.
- Taste for spice and salt levels, adding more as desired. For a thinner hummus, drizzle in more extra virgin olive oil and/or a small amount of warm water until you reach your desired consistency.
- Serve and enjoy! This hummus will keep in an airtight container in the refrigerator for about 5 days.
In need of more recipe ideas? Take a look at my recipe archives. Enjoy!
