Homemade Harissa Hummus
A new take on traditional hummus, this homemade Harissa hummus is the perfect recipe to satisfy spicy hot dip lovers! This spicy hummus recipe is perfect for parties and gatherings and it's so simple to make.
Servings: 4 servings
- 1 can chickpea
- ⅓ cup tahini
- 3 tablespoon olive oil
- 1 teaspoon salt
- 2 garlic cloves
- Juice of one lemon
- ½ teaspoon harissa paste more or less depending on how spicy you like the hummus to be
Place chickpeas, tahini and garlic in a food processor, blend until they start incorporating.
Add in lemon juice, salt, olive oil and harissa to the mixture, blend until fully combined and the hummus is creamy and smooth.
Serve immediately or store in an airtight container for three to five days.
- Your hummus should have the right consistency. We don't want it too thick and we don't want it too watery. This depends on the tahini you use and also on the quality of the chickpeas. If my hummus is too thick, add a little bit of hot water (one tablespoon at a time) and process again.
- For the best spicy hummus, make sure your tahini is high quality and shake it well before using it.
- Homemade hummus lasts about three to five days in the fridge. Keep the hummus in an airtight container.
- Serve hummus with vegetables such as celery, carrots and radish or with pita chips or fresh pita bread.
Calories: 214kcal | Carbohydrates: 5g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Sodium: 589mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg