Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that makes a simple spread feel like a real occasion. The base is built on chickpeas and tahini — both well-regarded for their role in a diet focused on reducing inflammation — while extra-virgin olive oil brings healthy fats and a richness that ties everything together. What really sets this apart is the homemade harissa swirled right into the center: dried chiles toasted in a skillet, then blended with smoked paprika, coriander, caraway, and turmeric into a deeply fragrant paste. Turmeric in particular is a standout here, widely recognized for its anti-inflammatory properties, and it works beautifully alongside the warm spice blend. Fresh lemon juice brightens the whole bowl and keeps the flavors lively rather than heavy. Serve it with a generous drizzle of olive oil and a scatter of sesame seeds and parsley for a finish that looks as good as it tastes. This is the kind of recipe you'll want to keep in regular rotation — genuinely nourishing and genuinely delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the dried chiles in a small skillet over medium heat and toast, turning once, until fragrant and slightly darkened, about 2 minutes per side. Transfer to a small bowl, cover with boiling water, and soak for 10 minutes until softened. Drain and pat dry.
Transfer the soaked chiles to the food processor along with the smoked paprika, ground coriander, ground caraway, ground turmeric, 1 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp salt. Process until a coarse paste forms, scraping down the sides as needed, about 30 seconds. Transfer the harissa paste to a small bowl and set aside. Wipe out the food processor bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
