Low Iodine Spicy Harissa Hummus

Total time15 min

Prep time15 min

Cook time0 min

4.8

(28)

Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that disappears fast at any table. The homemade harissa paste is built from toasted dried chiles and warm spices like smoked paprika, coriander, caraway, and turmeric — all naturally free from iodine-containing ingredients — so you get serious depth of flavor without any compromise. Store-bought versions of both hummus and harissa can be tricky territory, often hiding additives or ingredients that don't work for a low-iodine approach, which makes this from-scratch method genuinely worth the extra steps. Blending the tahini and lemon juice first creates that signature pale, fluffy base before the chickpeas go in, and streaming in reserved chickpea liquid at the end is the trick to getting it impossibly smooth. The swirl of rust-red harissa pooled in the center makes it look stunning on the table with very little effort. Serve it with whatever dippers fit your needs, or just eat it by the spoonful — no judgment here.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!