This Harissa Hummus recipe will have you hooked with its spicy, smoky, and wonderfully aromatic flavor.
Last September during the International Food Blogger’s Conference we had a breakout session discussing the up and coming food trends. Among those? Cultural fusion, cauliflower (“It’s the new kale!”) and harissa.
Harissa is traditionally a blend of hot chili or cayenne peppers (which are often smoked), garlic, olive oil, and middle eastern spices such as cumin, coriander, and caraway. It sounded right up my alley.
I picked up a jar at my local market, dipped a spoon into in, and gave it a good sample. It’s definitely got a heat level to it, and it’s a bit pungent, it was a flavor that I couldn’t easily relate to anything I’d tried before. The flavors are a bit reminescent of sriracha, but the texture is totally different. Harissa is more like a thick paste, almost similar to a rich chutney. To me, its tangy notes were just begging for it to be swirled into a bowl of my go-to creamy hummus.
The prep is simple – Just pop all the ingredients into a blender and process until smooth. You’ll have this on the table in 5 minutes flat!
Game plan time: How much harissa to add?
- I started with 2 teaspoons. It gave a faint flavor, and a tad bit of heat, but I wanted more.
- 1 tablespoon gave it a great color, and the garlic, chili flavor was more noticeable, but it wasn’t quite there yet.
- 2 tablespoons was my happy spot. It was just enough to add in more of that heat and let those spices shine through. (I think 3 tablespoons would have been pushing it on the heat level)
The result was a spicy, smoky, and wonderfully aromatic hummus that I couldn’t stop eating. Harissa had me hooked!
- 3 cloves garlic
- 2 cups canned chickpeas drained (reserve the liquid)
- 1 ½ teaspoon salt
- ¼ cup tahini
- 5 Tablespoons lemon juice
- 2 Tablespoons chickpea liquid or water
- 1 ½ Tablespoons harissa
- Turn on the blender and toss in the garlic through the lid. Process until minced.
- Add the rest of the ingredients and process until smooth.
- Serve at room temperature or chilled.
Recipe by Chef: Erin