Seed Oil Free Spicy Harissa Hummus
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 extra-virgin olive oil — every fat in this recipe is intentional and clean, with no canola, soybean, or vegetable oil anywhere in sight. That matters more than you might think, since most store-bought hummus and even many homemade harissa pastes quietly rely on refined seed oils as a base or filler. Here, the harissa is built from scratch using toasted dried chiles, smoked paprika, caraway, coriander, and olive oil, so you get deep, layered heat without any of the shortcuts. Blending the tahini and lemon juice first before adding the chickpeas is a small step that makes a big difference — it creates that pale, whipped texture that sets really good hummus apart from the grainy stuff. Swirled together in the bowl with a generous drizzle of olive oil and a scatter of fresh parsley, this is the kind of recipe you'll want to keep on rotation for gatherings and weeknight snacking alike.
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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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