This easy harissa hummus is a delicious way to elevate your dip. Perfect with crunchy veggies or salty pita chips, this spicy spread is great for a crowd!

harissa hummus
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The first time I tried harissa was at CAVA and I was blown away by the complex, spicy flavor. If you’ve never tried it, it’s a chili pepper paste that is common in North African food. It’s usually made with a variety of peppers along with garlic, coriander, and saffron. Harissa has a bold flavor profile, combining heat, smokiness, earthiness, and a touch of sweetness. Harissa is incredibly versatile and can be used as a condiment, marinade, or sauce. There are various levels of heat, so you can make it as spicy as you like. It’s delicious in this harissa hummus recipe. Looking for more ways to use harissa paste? Try this harissa soup or harissa roasted carrots!

Where to Buy Harissa

I’ve found it at Trader Joe’s, Whole Foods, Kroger, and Publix. The heat can vary depending on the brand. (Trader Joe’s version is pretty spice!) I used a mild harissa paste from Whole Foods because I was taking my hummus to a party and didn’t want to make it too spicy! If you have leftover harissa, try my harissa roasted carrots!

Harissa Hummus

Ingredients & Substitution

  • Chickpeas-Canned chickpeas help this recipe come together quickly.
  • Baking soda– A little baking soda helps break down the chickpeas and soften them.
  • Salt– A pinch of salt helps enhance the flavor.
  • Harissa– As I mentioned, this spicy chili paste adds tons of flavor.
  • Tahini– Tahini is a paste made from ground sesame seeds. It’s traditionally used in hummus and it helps create a rich, silky texture.
  • Olive oil- Olive oil adds a rich, earthy flavor and a luscious texture.

The Secret to Creamy Hummus

I love making hummus at home, but for a long time, I couldn’t figure out how to make my hummus as creamy as the hummus at the store. Mine either ended up too thick, too watery, or too oily. Luckily, I learned the secret! The trick is to cook the chickpeas until they’re super soft.

How to Make Harissa Hummus

Add the chickpeas to a pot and cover with 1″ of water. Add the baking soda and stir. Bring the chickpeas to a boil then reduce the heat and simmer for 20 minutes, or until the chickpeas are completely softened.
Drain the chickpeas, then add them to a food processor. While the food processor is running, drizzle in the tahini, then the olive oil. Stop the food processor and scrape down the sides.
Add the harissa and continue to blend.
While the food processor is running, drizzle in very cold water, 1 tablespoon at a time, until the hummus is smooth.
If you’re not serving it right away, store in the fridge and stir in a bit of water before serving, as the hummus will thicken when chilled.

Tips for perfect harissa hummus

  • Heating the chickpeas before blending will result in a smoother texture. They’re easier to blend when they’re warm, so your hummus ends up velvety and creamy rather than grainy or lumpy. It might sound a little crazy, but I promise it works!
  • The amount of harissa paste you use in this recipe will depend on how spicy you like it and how spicy your harissa is, so don’t be afraid to play around with the amounts. I started with two teaspoons and then stirred in additional harissa after my hummus was blended.
  • Similarly, the salt will depend on whether or not your chickpeas were salted, to begin with. Feel free to start with less salt and add more as needed.
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Harissa Hummus

Easy Harissa Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 30 seconds
  • Total Time: 5 minutes
  • Yield: 1 1/4 cup 1x
  • Category: Snack
  • Method: Blended
  • Cuisine: North African
  • Diet: Vegan
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Description

This easy harissa hummus is a delicious way to elevate your dip. Perfect with crunchy veggies or salty pita chips, this recipe is great for a crowd!

Ingredients

Scale
  • 1 15oz can chickpeas, rinsed and drained
  • 2–3 teaspoons harissa paste (depending on spice level)
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup water (plus more, if needed)

Instructions

  1. Add the chickpeas to a pot and cover with 1″ of water. Add the baking soda and stir. Bring the chickpeas to a boil then reduce the heat and simmer for 20 minutes, or until the chickpeas are completely softened.
  2. Drain the chickpeas, then add them to a food processor. While the food processor is running, drizzle in the tahini, then the olive oil. Stop the food processor and scrape down the sides.
  3. Add the harissa and continue to blend.
  4. While the food processor is running, drizzle in very cold water, 1 tablespoon at a time, until the hummus is smooth.
  5. Transfer to a serving dish, and top with an additional drizzle of harissa, if desired.

  6. If you’re not serving it right away, store in the fridge and stir in a bit of water before serving, as the hummus will thicken when chilled.

How to serve harissa hummus

  • This hummus is delicious with sliced veggies. I love cucumbers, bell peppers, and carrot chips!
  • You can also toast pieces of naan or pita and cut them into triangles for dipping.
  • This flavorful hummus also makes a great sandwich spread! You could even smear it on toast for a savory and spicy breakfast.
  • Try it on top of falafel or smear it on top of a pita.
A close up of food on a wooden table, with Hummus

This is one of my favorite recipes to make for a party because it can be prepared in advance and it’s always nice to have a healthy snack when you have friends and family over! If you’re looking for other hummus ideas, I’ve got you covered.

Other homemade hummus recipes

Have you tried harissa?