Tree Nut 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 entirely from scratch — dried chiles toasted in a skillet, then blended with smoked paprika, coriander, caraway, and turmeric into a deeply fragrant paste that swirls beautifully into the finished bowl. Store-bought versions of spiced dips like this can be a gamble, often processed alongside almonds, cashews, or other tree nuts, so making it at home with these straightforward pantry ingredients is a genuinely smart move. The chickpeas get blended with tahini, fresh lemon juice, and a splash of their own reserved liquid, which is the secret to that ultra-smooth, almost silky texture. A generous drizzle of olive oil and a scatter of sesame seeds and fresh parsley finish it off in a way that looks like you put in way more effort than you actually did. Serve it with warm pita, raw vegetables, or honestly just a spoon — it disappears fast either way.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!