Soy 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 harissa is made from scratch using toasted dried chiles, smoked paprika, caraway, and coriander — layered spices that give it a depth you simply won't find in a jar. Swirled into silky chickpea hummus and finished with a generous drizzle of olive oil, it looks stunning on the table without much effort at all. Store-bought hummus and harissa products can be surprisingly tricky to navigate, since many contain additives or are processed on shared lines with soy-based ingredients — making a homemade version like this one a genuinely smart choice. Every ingredient here is straightforward and naturally free of soy, from the tahini and chickpeas down to the fresh lemon juice and whole dried chiles. Blending the tahini with lemon juice first is the quiet trick that makes the base exceptionally pale and fluffy before the chickpeas even go in. Serve it with warm flatbread, crudités, or honestly just a spoon — it disappears fast either way.
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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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