Moroccan Harissa Hummus

Up your dip game by making Moroccan harissa hummus! The hummus is smooth, creamy, and thick. The Moroccan harissa paste gives it a spicy and smoky flavor. In addition to a spicy dip, it’s perfect on sandwiches, wraps, and bagels!

Make spicy Moroccan harissa hummus at home. You can make this recipe in a matter of minutes with store-bought ingredients. For the best flavor and texture, I recommend making it from scratch. I have included instructions for both.

If you are making the hummus from scratch, you’re in for a treat! This is my authentic Lebanese hummus recipe. It takes a little more time than some of the recipes out there, but trust me, the extra time pays off when your hummus is velvety smooth!

Next up, the Moroccan harissa paste. I like to make it at home. It does not take that much time, and the flavor is always richer. If you prefer to buy it, I recommend the Mina brand. You can find it at Target, Whole Foods, or Amazon. If you prefer Tunisian harissa paste, I like the Trader Joe’s version. (Tunisian style has more chiles and not as much complexity.)

When ready, you can serve harissa hummus as a dip with carrot sticks, bell peppers, and pita bread. But there are so many more uses for it. Add it to sandwiches to spice them up, like with this Mediterranean wrap sandwich, or serve as a Mediterranean mezze.

Ingredient Notes

Hummus Ingredients

• Garbanzo Beans – I use a 15-ounce can of beans. You can use dried beans if you prefer.
• Tahini – The tahini has most likely separated. Give it a good stir to reincorporate the sesame paste and oil. Then, always use the liquid part and never the thick bits at the bottom of the jar.
• Lemon Juice – Fresh lemon juice is the way to go!
• Garlic – Limit yourself to one or two cloves. Too much garlic overpowers the soft flavors.

Harissa Paste Ingredients

• Dried Red Chiles – You can use any dried red chile pods. Do not use dried chile powder; you will not like the result. See the conversation chart in the recipe card to help you determine how many chiles you need.
• Tomato Paste (optional) – I like to add tomato paste for richness. If you prefer, you can omit it.
• Spices – Cumin, coriander, caraway, paprika, and salt.

In a Hurry? Use store-bought hummus and harissa paste instead. Mix 10 ounces of hummus and two tablespoons of harissa paste.

See the recipe card for the complete ingredient list and measurements.

Step by Step Instructions

Step One: Prep the Chickpeas

• Rinse and drain 15 ounces of canned chickpeas. Spread them on one half of a clean tea towel, fold the other half over, and gently rub back and forth 7–10 times to help loosen the skins. Discard any skins that come off.
• Transfer the chickpeas to a bowl of warm water, covering them with about an inch of water. Sprinkle 1½ teaspoons of baking soda on top and let them soak for 10 minutes.

Step Two: Prep the Dried Red Chile Pods

• Remove the stems and seeds from 6 dried red chili peppers.
• Soak them in hot water for 15–20 minutes or until softened.

Step Three: Toast the Spices

• In a dry pan over medium heat, toast 1 teaspoon of ground coriander, 1 teaspoon of ground caraway seeds, and ½ teaspoon of ground cumin.
• Stir frequently for 1–2 minutes until fragrant.

Step Four: Make the Harissa Paste

• Drain the soaked chile peppers and add them to a food processor. Add the toasted spices, 2 cloves of minced garlic, 1 tablespoon of tomato paste (optional), and 1 tablespoon of lemon juice.
• Pulse while streaming in 1 tablespoon of extra virgin olive oil until a smooth paste forms. Add 2 tablespoons of water as needed to achieve your desired consistency. If you want a richer flavor, you can substitute the water with olive oil.

Step Five: Remove Chickpea Skins

• After 10 minutes of soaking, skim off any skins that have floated to the top.
• Take a small handful of chickpeas (5–7 at a time) and pinch off the skins. Aim to remove about 80%—perfection isn’t necessary.
• Rinse the chickpeas with fresh water and drain.

Step Six: Make the Hummus

• Add the chickpeas to a food processor and pulse for 1 minute until a rough paste forms.
• Add ¼ cup of lemon juice, 2 tablespoons of tahini, 1 clove of garlic, 1 tablespoon of extra virgin olive oil, and a pinch of salt. Pulse until combined.
• While blending, add either two ice cubes or drizzle in ¼ cup of ice water.
• Continue blending for 2–3 minutes until smooth and creamy.

Step Seven: Combine the Harissa Paste and Hummus

• When ready to serve, use the back of a spoon to create a small well in the center of the hummus.
• Drizzle the remaining tablespoon of extra virgin olive oil into the well.

Moroccan Harissa Hummus

Up your dip game by making Moroccan harissa hummus! The hummus is smooth, creamy, and thick. The Moroccan harissa gives it a spicy and smoky flavor. In addition to a spicy dip, it's perfect on sandwiches, wraps, and bagels!

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Course: Appetizer, Condiment

Cuisine: Mediterranean, Middle Eastern, north african

Diet:

Servings: 8 servings

Prep Time: 30 minutes mins

Ruth Grindeland

1x2x3x

Equipment

• ▢
  1 Food Processor
• ▢
  2 small to medium-sized bowls
• ▢
  1 Small skillet

Ingredients

Harissa Paste Ingredients

• ▢ 6 dried red chili peppers See below for options and conversions.
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoons extra virgin olive oil
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground caraway seeds
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon salt adjust to taste
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon tomato paste optional optional
• ▢ 2 tablespoons water add as desired for consistancy.

Hummus Ingredients

• ▢ 15 ounces canned chickpeas (garbanzo beans)
• ▢ 1 and ½ teaspoons baking soda
• ▢ ¼ cup lemon juice
• ▢ 2 tablespoons tahini
• ▢ 1 clove garlic
• ▢ 2 tablespoons extra virgin olive oil divided
• ▢ 1 pinch salt
• ▢ ¼ cup ice water or two ice cubes

Instructions

Step One: Prep the Chickpeas

• Rinse and drain 15 ounces of canned chickpeas. Spread them on one half of a clean tea towel, fold the other half over, and gently rub back and forth 7–10 times to help loosen the skins. Discard any that come off.
• Transfer the chickpeas to a bowl of warm water, covering them with about an inch of water. Sprinkle 1½ teaspoons of baking soda on top and let them soak for 10 minutes.

Step Two: Prep the Dried Red Chile Pods

• Remove the stems and seeds from 6 dried red chili peppers.
• Soak them in hot water for 15–20 minutes or until softened.

Step Three: Toast the Spices

• In a dry pan over medium heat, toast 1 teaspoon of ground coriander, 1 teaspoon of ground caraway seeds, and ½ teaspoon of ground cumin.
• Stir frequently for 1–2 minutes until fragrant.

Step Four: Make the Harissa

• Drain the soaked chile peppers and add them to a food processor. Add the toasted spices, 2 cloves of minced garlic, 1 tablespoon of tomato paste (optional), and 1 tablespoon of lemon juice.
• Pulse while streaming in 1 tablespoon of extra virgin olive oil until a smooth paste forms. Add 2 tablespoons of water as needed to achieve your desired consistency. If you want a richer flavor, you can substitute the water with olive oil.

Step Five: Remove Chickpea Skins

• After 10 minutes of soaking, skim off any skins that have floated to the top.
• Take a small handful of chickpeas (5–7 at a time) and pinch off the skins. Aim to remove about 80%—perfection isn’t necessary.
• Rinse the chickpeas with fresh water and drain.

Step Six: Make the Hummus

• Add the chickpeas to a food processor and pulse for 1 minute until a rough paste forms.
• Add ¼ cup of lemon juice, 2 tablespoons of tahini, 1 clove of garlic, 1 tablespoon of extra virgin olive oil, and a pinch of salt. Pulse until combined.
• While blending, add either two ice cubes or drizzle in ¼ cup of ice water.
• Continue blending for 2–3 minutes until smooth and creamy.

Step Seven: Combine the Harissa and Hummus

• Add 2 tablespoons of harissa paste to the hummus. For a dramatic look, mix by hand; for a uniform texture, use the food processor.

Step Eight: Serve

• When ready to serve, use the back of a spoon to create a small well in the center of the hummus.
• Drizzle the remaining tablespoon of extra virgin olive oil into the well.

Notes

Dried Chile Pod Conversions: Chilies come in different potencies, sizes, and flavors.  Use this guide when choosing your chiles.  You can use a mix of chiles. All measurements are for dried chiles, except for the last option, Chipotle in Adobo Sauce. 

• • Guajillo (6 chiles) – Smoky, tangy, and mild in spice.
  • New Mexico (6 chiles) – Earthy, sweet, mild
  • Ancho (4-5 chiles) – Sweet, fruity, and mild in spiciness.
  • Pasilla (7-8 chiles) – Rich, smoky, and mild in spice.
  • Chipotle (6 chiles) – Smoky, spicy, and bold.
  • Chipotle in Adobo Sauce (7-ounce can) – An alternative to dried chiles is chipotle peppers in Adobo sauce. If using these, know your harissa will have a strong smoky flavor.

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Store-Bought Hummus and/or Harissa Paste: If using store-bought ingredients, you will need 10 ounces of hummus and/or two tablespoons of harissa paste.

Storing Instructions: Place in an airtight container in the refrigerator for up to one week. I do not recommend freezing hummus.

Nutrition

Calories: 176kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 381mg | Potassium: 321mg | Fiber: 4g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 86mg | Calcium: 39mg | Iron: 2mg

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