Ginger Free Spicy Harissa Hummus
Creamy, smoky, and bold with just the right amount of heat, this harissa hummus is the kind of dip that turns a simple spread into the centerpiece of any table. The harissa paste is made from scratch using toasted dried chiles, smoked paprika, coriander, caraway, and turmeric — a deeply layered spice blend that delivers serious complexity without a trace of ginger anywhere in the mix. That matters more than you might think, since store-bought harissa and pre-made hummus blends frequently sneak ginger into their spice profiles, making this homemade version a genuinely reliable choice. The chickpeas get processed long enough to turn impossibly silky, with a splash of reserved chickpea liquid doing the quiet work of making everything luxuriously smooth. Swirling the rust-red harissa paste into the pale, creamy hummus creates a gorgeous contrast that looks like it came from a restaurant kitchen. 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 pita, raw vegetables, or honestly just a spoon — it disappears fast either way.
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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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