Xanthan Gum Free Spicy Harissa Hummus
Creamy, smoky, and loaded with slow-building heat, this harissa hummus is the kind of dip that turns a simple spread into the centerpiece of the table. The harissa starts with dried chiles toasted in a skillet until fragrant, then soaked and blended with smoked paprika, coriander, caraway, and turmeric — a deeply layered paste that brings serious complexity without any additives or stabilizers. Every single ingredient here is a whole, recognizable food, which means there's no need to scan labels for hidden thickeners or fillers that can sneak into store-bought versions. The tahini gets processed with lemon juice until pale and thick before the chickpeas go in, and streaming in a little of the reserved chickpea liquid at the end is what gives the final texture that silky, restaurant-quality smoothness — no gums needed. A swirl of that ruby harissa paste through the center and a generous drizzle of olive oil make it as gorgeous to look at as it is to eat. Serve it with warm pita, crudités, or honestly just a spoon.
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!