PCOS Friendly 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 you want to hover over the bowl with a stack of pita and zero apologies. Chickpeas are a cornerstone ingredient for managing PCOS because they're packed with plant-based protein and fiber that help support steady blood sugar levels — exactly what this recipe delivers in every scoop. The homemade harissa paste, built from toasted dried chiles, smoked paprika, coriander, caraway, and a hit of anti-inflammatory turmeric, brings serious depth without any of the mystery additives hiding in store-bought versions. Tahini and extra-virgin olive oil add healthy fats that keep you satisfied longer, which matters when you're trying to avoid the blood sugar spikes and crashes that can make PCOS symptoms worse. Streaming in reserved chickpea liquid while the processor runs is the trick that takes this from good to genuinely silky — no graininess, just a smooth, luscious texture you'd expect from a restaurant. It comes together in one food processor with pantry-friendly ingredients, making it an easy staple to keep on rotation for snacking, meal prep, or spreading onto just about everything.

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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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