Celery Free Spicy Harissa Hummus
Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that turns a simple snack spread into something people actually talk about. The harissa is made from scratch using toasted dried chiles, smoked paprika, caraway, and coriander — bold, layered flavors that store-bought versions rarely come close to matching. Blending the tahini and lemon juice first before adding the chickpeas is the move that gives this hummus its famously pale, whipped texture, and streaming in the reserved chickpea liquid at the end takes it from good to genuinely silky. Every single ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable blends sneaking in. The swirl of harissa paste pooled into the center looks stunning on a table and makes every scoop a little different. Finish it with a drizzle of good olive oil, a handful of parsley, and a scatter of sesame seeds, and you've got a dish that's as beautiful as it is delicious.
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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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