Cinnamon Free Spicy Harissa Hummus
Creamy, smoky, and bold with a slow-building heat, this harissa hummus is the kind of dip that turns a simple spread into the centerpiece of the table. The harissa is made from scratch using toasted dried chiles, smoked paprika, caraway, and coriander — a deeply aromatic blend that delivers serious complexity without a trace of cinnamon. That matters more than you might think, since store-bought harissa and spice blends frequently sneak cinnamon in as a background note, making this homemade version a genuinely reliable alternative. The hummus base itself is silky and well-balanced, built on tahini, fresh lemon juice, cumin, and a splash of reserved chickpea liquid that whips everything into an impossibly smooth texture. Swirling the harissa paste into the center of the bowl right before serving gives you that gorgeous, restaurant-worthy presentation with pockets of spice in every scoop. A drizzle of good olive oil, a handful of fresh parsley, and a scatter of sesame seeds finish it off beautifully. Whether you're serving it with warm pita, raw vegetables, or just a spoon, this one is hard to stop eating.
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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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