Harissa Hummus

If you are a Hungry Ali fan, chances are you are already supes familar with one of my new favorite ingredients, harissa. It makes a stunning appearance in my fan favorite lemon harissa chicken. Not only is it a sheet pan miracle, but the smoky, spicy flavors of the harissa paired with bright, zesty lemon steal the show. 

But this super ingredient that stays stocked in my fridge at all times is not just a one-dish pony. As I started to think through other uses for this North African condiment, only one thing came to mind: hummus. 

I have been a hummus fanatic for as long as I can remember. Can you blame me though? It's creamy, savory and healthy(ish), making for one of the most perfect snacks. I will eat hummus just about any way it comes, but my favorite hummus varieties are those that stand out from your classic combination. So when I thought about adding harissa to a classic hummus recipe, it was really a no brainer! 

For my fellow hummus lovers, do yourself a solid by saving your self a few bucks and treating your tastebuds to the ultimate hummus recipe. With just a handful of ingredients and a matter of minutes, you can whip yourself up a creamy, dreamy hummus laced with smoky, spicy and zesty harissa that is worthy of all your snacking needs. 

Harissa Hummus


  • 1 15-oz can chickpeas, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tahini
  • Juice from one large lemon
  • 1 heaping tablespoon harissa paste
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Chopped parsley, to garnish


Combine all ingredients in the bowl of a food processor and blend until smooth. Add more olive oil, if desired, to reach desired consistency. 

Transfer to a bowl or dollop onto a large plate and make a large swoosh with your spoon. Garnish with chopped parsley and a drizzle of olive oil. Serve with veggies and/or pita chips. 

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