Eggless Spicy Harissa Hummus
Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that makes a whole spread feel effortless. The base comes together with chickpeas, silky tahini, fresh lemon juice, and a splash of the reserved chickpea liquid — that last trick is what gives it that impossibly smooth, almost whipped texture. What really sets it apart is the homemade harissa swirled right into the center: dried chiles toasted in a skillet, then blended with smoked paprika, coriander, caraway, and turmeric into a deeply fragrant paste that brings real heat and complexity. Since every component here is built from whole, plant-based pantry staples, there's nothing to second-guess — no hidden binders or emulsifiers that often sneak into store-bought versions. The whole thing comes together in a food processor, making it genuinely low-effort for something that looks this impressive on the table. Finish it with a generous drizzle of olive oil and a scatter of sesame seeds and parsley, and it's ready to anchor a mezze spread or disappear fast with warm pita.
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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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