Nitrate & Nitrite Free Spicy Harissa Hummus
Creamy, smoky, and packing a serious kick, this harissa hummus is the kind of dip that makes a whole spread feel effortless. The harissa is made entirely from scratch — dried red chiles toasted in a skillet, then blended with smoked paprika, coriander, caraway, and turmeric — so you know exactly what's going into it, with no cured or processed ingredients to worry about. That matters more than it might seem, since many store-bought harissa pastes and flavored dips can contain preservatives that don't fit a nitrate- and nitrite-free approach. Here, every element is built from whole spices, fresh lemon juice, chickpeas, and good olive oil, keeping things clean without sacrificing any depth. The technique of whipping the tahini with lemon juice before adding the chickpeas gives the base an almost fluffy, pale texture that's miles ahead of anything from a tub. A swirl of that rust-red harissa paste in the center and a generous drizzle of olive oil make it look stunning on the table, whether you're serving it as a starter or the centerpiece of a mezze spread.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!