Creamy, smoky, and just the right amount of fiery, this hummus is the kind of dip that makes a whole spread feel effortless. The base comes together with chickpeas, tahini, fresh lemon juice, and a slow blend that turns everything impossibly smooth — no grit, no shortcuts. What really sets it apart is the homemade harissa swirled right into the center: dried red chiles toasted in a skillet, then blended with smoked paprika, coriander, caraway, and turmeric into a deeply fragrant paste. That combination of warm spices and chile heat gives the whole bowl a complexity you simply won't find in anything jarred. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally built on seeds, legumes, and spices — no nuts anywhere in the process, so you can dip freely without second-guessing the ingredient list. A generous drizzle of olive oil, a scatter of sesame seeds, and a handful of fresh parsley finish it off beautifully. Serve it with warm pita, raw vegetables, or honestly just a spoon.
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 →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
