Citric Acid Free Spicy Harissa Hummus
Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that disappears fast at any table. The base comes together with chickpeas, tahini, garlic, and fresh lemon juice, blended until impossibly smooth and silky using a splash of reserved chickpea liquid for that perfect consistency. What makes it truly special is the homemade harissa swirled right into the center — toasted dried chiles rehydrated and blended with smoked paprika, coriander, caraway, and turmeric into a deeply fragrant, rust-colored paste. For anyone avoiding added citric acid, this recipe is a breath of fresh air because every drop of acidity comes from real squeezed lemon juice, with no processed additives or preservatives hiding in the mix. Store-bought hummus and jarred harissa are common culprits for sneaking in citric acid as a stabilizer, so making both from scratch here genuinely solves the problem rather than working around it. A generous drizzle of olive oil, a scatter of sesame seeds, and a handful of fresh parsley finish it off beautifully. Serve it with warm flatbread or crisp vegetables and watch it vanish.
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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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