Harissa Hummus

Print Friendly

Andrea Meyers - Harissa HummusFollow Me on Pinterest

The inspiration for this harissa hummus came while I was devouring an amazing bowl of grilled harissa chicken tagine at Urban PL8 in Atlanta last May. A group of us had gathered there for dinner on the last night of BlogHer Food and everything they brought out was delicious. There’s something about the incredible flavor of harissa that keeps me coming back for more, and as I nibbled away I kept thinking about using harissa with hummus because it seemed like a perfect pairing of Middle Eastern and North African flavors.

After I made the first batch, Michael was a changed man. My chipotle hummus had been his favorite, but this harissa hummus became his new favorite. To make this hummus, you’ll need some harissa, either purchased or homemade. Making it is pretty easy, and you’ll have enough for about two batches of hummus. Harissa can be pretty strong, so if you aren’t used to it consider the 1/2 cup measurement a suggestion and start with a couple tablespoons and add to taste.

Like other kinds of hummus, this one makes a great snack or appetizer with vegetables and pita chips, and I like to use it as a condiment on pita sandwiches.

Harissa Hummus
Prep time
Total time
Serves: 3 cups
  • 1-3/4 cups cooked garbanzo beans, drained and rinsed
  • 1/4 cup sesame tahini (I prefer Ziyad brand, but any will do.)
  • 1/2 cup harissa sauce
  • 3 or 4 cloves garlic, minced
  • 1 teaspoon lemon juice
  1. In the bowl of the food processor, add the beans, tahini, harissa, garlic, and lemon juice. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in some of the additional seasoned oil from the jar of harissa, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Total processing time will be about 3 to 5 minutes for best texture.
More Information

food processor

Recipe Notes:

The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch.


More Hummus Recipes

Andrea Meyers - Pesto Hummus Andrea Meyers - Roasted Garlic Hummus Andrea Meyers - Hummus bi Tahini

More Recipes From Around the Blogs

[Disclosure: This blog earns a small commission through affiliate links.]


  1. says

    Great color, too! I’ve been on a North-African – Middle-Eastern kick too — it all started with great hummus from a Syrian restaurant which opened nearby.

  2. says

    Kathy, yes it was! I have fond memories of that evening with you and the rest of the gals.

    Alanna, how lucky you are to have a Middle-Eastern restaurant nearby. I have to make do with what I fix at home.

    T.W., I think you would really enjoy the flavors in harissa. You should try it sometime!

  3. says

    Um, YUM. And, coincidentally, I have all the ingredients for this right at home. In fact, I just cooked up some garbanzo beans the other day, so they’re ready to go! Whee!


Leave a Reply

Your email address will not be published. Required fields are marked *