Oats Free Spicy Harissa Hummus
Creamy, smoky, and bold with just the right amount of heat, this hummus is the kind of dip that makes everything else on the table feel like a supporting act. The homemade harissa paste is the real star — dried red chiles are toasted in a dry skillet, soaked until tender, then blended with smoked paprika, caraway, coriander, and turmeric into a deeply fragrant, rust-colored swirl that sits right in the center of the bowl. Underneath it all, the base is silky smooth thanks to a technique of whipping the tahini and lemon juice together first before the chickpeas ever hit the processor, which gives you that pale, airy texture you usually only find at a really good restaurant. Every single ingredient here is naturally free from grains and grain-based additives, so there's no need to scan labels or second-guess anything. It's a clean, whole-food recipe built entirely from pantry staples, fresh citrus, and dried spices. Serve it with warm flatbread, crudités, or honestly just a spoon — a drizzle of good olive oil and a scatter of sesame seeds over the top make it look as impressive as it tastes.
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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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