Beef Free Spicy Harissa Hummus
Creamy, smoky, and loaded with heat, this hummus is the kind of dip that turns a simple snack into the centerpiece of the table. The harissa is made entirely from scratch — dried chiles toasted in a skillet, then blended with smoked paprika, coriander, caraway, and turmeric into a deeply fragrant paste that store-bought versions simply can't match. Chickpeas, tahini, fresh lemon juice, and a splash of reserved chickpea liquid come together in the food processor until the texture is impossibly smooth and creamy. The whole dish is completely plant-based and built from pantry staples, so there's no need to scan labels or worry about hidden animal-derived ingredients sneaking in. Swirled together in the bowl with a generous drizzle of olive oil, the harissa bleeds its gorgeous red-orange color into the pale hummus in a way that looks almost too good to eat. Finish it with fresh parsley and sesame seeds and you've got something that feels restaurant-worthy with very little effort.
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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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