Moroccan Harissa Hummus

A plate filled with harissa hummus surrounded with cucumbers, tomatoes and pita bread.

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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!

Prep Time30

Course: Appetizer, Condiment

Cuisine: Mediterranean, Middle Eastern, north african

Diet:

Servings: servings

Calories: 176kcal

Author: Ruth Grindeland

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.

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