Artificial Flavors Free Spicy Harissa Hummus
Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that makes a whole spread feel special. Every bit of heat and depth here comes from real ingredients — toasted dried chiles, smoked paprika, ground coriander, caraway, and turmeric — so you know exactly what you're eating without squinting at a label. Store-bought hummus and harissa products are notorious for sneaking in artificial flavor enhancers and preservatives, but making both components from scratch puts you completely in control. The harissa paste is built by toasting whole dried chiles in a dry skillet until fragrant, then blending them into a coarse, aromatic paste that swirls beautifully into the finished dip. Tahini and fresh lemon juice give the hummus its signature pale, silky body, while a stream of reserved chickpea liquid whipped in at the end makes it impossibly smooth. A drizzle of good olive oil, a scatter of sesame seeds, and a handful of fresh parsley finish it off in a way that feels effortlessly impressive. Whether you're serving it at a party or just eating it straight from the bowl with whatever you have on hand, this one is hard to stop going back to.
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Learn more →Ingredients
6 servings
For the hummus
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp fine sea salt
- 3 tbsp extra-virgin olive oil, plus more for drizzling
For the harissa
- 3 dried red chiles (such as guajillo or new mexico), stems and seeds removed
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground caraway
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
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.
- 2
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.
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