Gut Friendly Spicy Harissa Hummus
Chickpeas are a gut-friendly powerhouse, packed with prebiotic fiber that feeds beneficial bacteria and keeps digestion humming along. This hummus leans into that naturally by starting with two full cans of chickpeas blended until silky smooth, with a splash of their own reserved liquid to get that ultra-creamy texture without any dairy or additives. The homemade harissa swirled through the center is where things get exciting — toasted dried chiles, smoked paprika, caraway, and turmeric come together into a deeply aromatic paste that's bold without being harsh on a sensitive system. Garlic, lemon juice, and tahini round everything out, giving you layers of flavor that store-bought versions simply can't match. Turmeric and cumin both bring anti-inflammatory properties to the bowl, making every scoop feel as good as it tastes. Serve it with a drizzle of good olive oil and a scatter of sesame seeds and parsley, and you've got a dip that looks stunning and works hard for your gut at the same time.
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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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