Pistachio Free Spicy Harissa Hummus
Creamy, smoky, and just the right amount of fiery, this homemade hummus is the kind of dip that makes store-bought versions feel like a distant memory. The base comes together with chickpeas, silky tahini, fresh lemon juice, and a generous pour of olive oil — all blended until impossibly smooth using a splash of reserved chickpea liquid for that ultra-creamy texture. What really sets it apart is the from-scratch harissa swirled right into the center: toasted dried chiles rehydrated and blended with smoked paprika, caraway, coriander, and turmeric into a deeply fragrant, rust-colored paste. Many store-bought dips and spice blends sneak in unexpected nuts, so making everything from scratch here means you stay in full control of every single ingredient. The final bowl — drizzled with olive oil and scattered with parsley and sesame seeds — looks like something you'd order at a restaurant but takes nothing more than a food processor and a little patience. It's equally at home as a party centerpiece or a weeknight snack with warm pita, and the harissa paste makes enough to stash in the fridge for other uses too.
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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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