Are you ready to spice up your snack game? Moroccan Harissa Hummus is the perfect blend of creamy and zesty. This vibrant dip brings a taste of North Africa right to your table. It’s easy to make and packed with flavor.
Ingredients:
- 1 (15 oz) can chickpeas (garbanzo beans), drained & rinsed (reserve liquid)
- 2-3 tbsp Moroccan harissa paste (adjust for spice preference)
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 small garlic clove, minced
- ½ tsp ground cumin
- ½ tsp smoked paprika (plus extra for garnish)
- ½ tsp salt (to taste)
- 2-3 tbsp lemon juice (freshly squeezed)
- 2-3 tbsp reserved chickpea liquid (aquafaba) or water (for consistency)
- Optional toppings:
- Drizzle of olive oil
- Extra harissa swirl
- Chopped parsley or cilantro
- Toasted sesame seeds
Instructions:
- In a food processor, combine chickpeas, tahini, olive oil, garlic, cumin, smoked paprika, salt, and lemon juice. Blend until smooth, scraping down the sides as needed.
- Add harissa paste (start with 2 tbsp for mild heat, and add more if desired).
- While blending, slowly add chickpea liquid (aquafaba) or water until it is creamy and smooth.
Taste & adjust:
- Check for seasoning—add more salt, lemon, or harissa if needed.
Serve:
Transfer to a bowl, swirl with extra harissa, drizzle with olive oil, and sprinkle with smoked paprika and herbs.
Serve with warm pita bread, fresh veggies, or as a spread in wraps and sandwiches.
Tips:
- For extra creaminess, peel the chickpeas before blending.
- If using homemade harissa, adjust spice levels since store-bought varies in heat.
- For a roasted flavor, bake chickpeas with harissa before blending.
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Moroccan Harissa Hummus
Spice up your snack time with our Moroccan Harissa Hummus recipe! Quick to make and bursting with flavour, it's the perfect addition to any gathering.
Ingredients
- 1 (15 oz) can chickpeas (garbanzo beans), drained & rinsed (reserve liquid)
- 2-3 tbsp Moroccan harissa paste (adjust for spice preference)
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 small garlic clove, minced
- ½ tsp ground cumin
- ½ tsp smoked paprika (plus extra for garnish)
- ½ tsp salt (to taste)
- 2-3 tbsp lemon juice (freshly squeezed)
- 2-3 tbsp reserved chickpea liquid (aquafaba) or water (for consistency)
Optional toppings:
- Drizzle of olive oil
- Extra harissa swirl
- Chopped parsley or cilantro
- Toasted sesame seeds
Instructions
- In a food processor, combine chickpeas, tahini, olive oil, garlic, cumin, smoked paprika, salt, and lemon juice. Blend until smooth, scraping down the sides as needed.
- Add harissa paste (start with 2 tbsp for mild heat, and add more if desired).
- While blending, slowly add chickpea liquid (aquafaba) or water until it is creamy and smooth.
Taste & adjust:
- Check for seasoning—add more salt, lemon, or harissa if needed.
Serve:
- Transfer to a bowl, swirl with extra harissa, drizzle with olive oil, and sprinkle with smoked paprika and herbs.
- Serve with warm pita bread, fresh veggies, or as a spread in wraps and sandwiches.