Nutmeg Free Spicy Harissa Hummus
Creamy, smoky, and bold with a slow-building heat, this hummus is the kind of dip that turns a simple spread into the centerpiece of the table. The harissa is made entirely from scratch — dried chiles toasted in a skillet, then blended with smoked paprika, coriander, caraway, and turmeric — so every layer of flavor is exactly what you put in, nothing more. That matters because so many store-bought spice blends and prepared dips sneak in warm baking spices that have no business being there, and this recipe keeps things clean and intentional throughout. The chickpeas get processed long enough to go genuinely silky, with a splash of reserved chickpea liquid doing the quiet work of making everything luxuriously smooth. A swirl of that rust-red harissa paste into the center of the bowl looks stunning and tastes even better, especially with a generous drizzle of good olive oil pooling into the well. Fresh parsley and sesame seeds on top add a little brightness and crunch without complicating the flavor. Whether you're scooping it up with warm pita or using it as a base for a grain bowl, this is a recipe worth keeping in regular rotation.
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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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