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    Home » Appetizers

    Harissa Hummus

    Sep 27, 2011 · Modified: Oct 12, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Harissa Hummus - Andrea Meyers

    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 making a harissa 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 ½ 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.

    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.

    📖 Recipe

    Harissa Hummus - Andrea Meyers
    Print Pin

    Harissa Hummus

    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Appetizer
    Cuisine: Mediterranean
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: beans, garbanzo beans, harissa, hummus
    Servings: 24
    Calories: 32kcal
    Author: Andrea Meyers

    Equipment

    • food processor

    Ingredients

    • 1 ¾ cups cooked garbanzo beans (drained and rinsed)
    • ¼ cup sesame tahini (I prefer Ziyad brand, but any will do.)
    • ½ cup harissa sauce
    • 3 cloves garlic (minced, (or more to taste))
    • 1 teaspoon fresh lemon juice
    US Customary - Metric

    Preparation

    • 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.

    Nutrition

    Serving: 2tablespoons | Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Kathy - Panini Happy says

      September 27, 2011 at 9:58 am

      That was a fun dinner! I'm sure the kick of harissa was a terrific addition to hummus. I need to see about this chipotle hummus, that sounds great too!

    2. Alanna says

      September 27, 2011 at 10:29 am

      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.

    3. T.W. Barritt at Culinary Types says

      September 27, 2011 at 10:31 am

      I love hummus, and this looks really enticing! I've never cooked with harissa before, but I'm fascinated by how hummus can be dressed up and flavored in so many creative ways.

    4. Andrea says

      September 27, 2011 at 9:17 pm

      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!

    5. Genie Gratto says

      January 04, 2012 at 1:33 pm

      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!

    Trackbacks

    1. Tunisian-Inspired Chickpea and Potato Salad | recipe from FatFree Vegan Kitchen says:
      November 28, 2012 at 3:04 pm

      [...] Harissa Potatoes from Herbivoracious Harissa Roasted Butternut Squash by Katherine Martinelli Harissa Hummus from Andrea Meyers Fiery Red Bean Chili from Jeanette’s Healthy [...]

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