Black Pepper Free Spicy Harissa Hummus
Creamy, smoky, and genuinely fiery, this hummus brings serious heat without a single crack of black pepper in sight. The spice here comes entirely from toasted dried red chiles and a homemade harissa paste built on smoked paprika, coriander, caraway, and turmeric — a layered, aromatic heat that feels far more complex than anything from a jar. For anyone who needs to avoid black pepper but still craves bold, punchy flavor, this recipe is a genuine revelation. Toasting the dried chiles in a dry skillet before soaking them deepens their flavor dramatically, and streaming in reserved chickpea liquid while the processor runs is the trick that gets the texture impossibly silky. The harissa swirled into the center isn't just a garnish — it bleeds into the hummus as you dip, so every scoop hits differently. A drizzle of good olive oil, a scatter of sesame seeds, and a handful of fresh parsley finish it off in the most satisfying way. This is the kind of dip that disappears fast, so you might want to double the batch.
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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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