Mushroom Free Spicy Harissa Hummus

Total time15 min

Prep time15 min

Cook time0 min

Creamy, smoky, and just the right amount of fiery, this harissa hummus is the kind of dip that makes a simple spread feel like a full event. The homemade harissa starts with toasted dried chiles — guajillo or New Mexico work beautifully — bloomed in boiling water and blended with smoked paprika, coriander, caraway, and turmeric into a deeply fragrant paste. That paste gets swirled into silky chickpea hummus built on tahini, fresh lemon juice, and a splash of reserved chickpea liquid for that impossibly smooth, cloud-like texture. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or worry about hidden additions that sometimes sneak into store-bought versions. The whole thing comes together in a food processor with straightforward pantry staples, making it far more approachable than it looks. Finish it with a generous drizzle of olive oil and a scatter of sesame seeds and parsley, and you've got something that genuinely looks stunning on the table. Serve it with warm pita, raw vegetables, or honestly just a spoon — no judgment.

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Ingredients

6 servings

For the hummus

2 cans (15 oz each) chickpeas, drained, liquid reserved
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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