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, silky tahini, fresh lemon juice, and a drizzle of good olive oil — all naturally free of wheat and any grain-based thickeners. What really sets it apart is the homemade harissa, built from toasted dried chiles, smoked paprika, caraway, and coriander, which gets swirled right into the center for a bold, fragrant hit of heat. Toasting and soaking the chiles before blending coaxes out a deep, complex flavor that store-bought versions rarely match. Streaming in a little reserved chickpea liquid at the end is the trick to getting that ultra-smooth, cloud-like texture without any additives. It's the kind of recipe where every ingredient earns its place, and the result looks stunning on the table with a scatter of parsley and sesame seeds on top. Serve it with your favorite dippers and watch it disappear fast.
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)
