Mediterranean Diet Friendly Spicy Harissa Hummus
Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that turns a simple spread into the centerpiece of the table. The base leans on chickpeas, tahini, fresh lemon juice, and a generous pour of extra-virgin olive oil — ingredients that sit squarely at the heart of Mediterranean eating. What makes this version stand out is the homemade harissa, built from toasted dried chiles, smoked paprika, caraway, and coriander, which adds a deep, layered heat that store-bought versions rarely match. Toasting the chiles before soaking them is a small step that pays off big, coaxing out a complexity that makes the whole bowl taste like it came from a restaurant kitchen. Streaming in reserved chickpea liquid while the processor runs is the trick that gets the texture impossibly smooth and light. A swirl of that rust-red harissa paste through the finished hummus, finished with a drizzle of olive oil and a scatter of sesame seeds, makes it as beautiful to look at as it is to eat. Serve it with warm pita, raw vegetables, or alongside grilled fish or lamb for a spread that feels effortless and genuinely satisfying.
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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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