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.
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.
- food processor
- 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.