Moroccan Harissa Hummus

A hand dipping a red bell pepper strip into a shallow bowl filled with spicy hummus.

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

Prep Time30

Total Time30

Course: Appetizer, Condiment

Cuisine: Mediterranean, Middle Eastern, North African

Diet: Gluten Free, Vegan, Vegetarian

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
2 tablespoons water, add as desired for consistency

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 and cover 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 ground coriander, 1 teaspoon ground caraway seeds, and ½ teaspoon of ground cumin.
Stir frequently for 1 to 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. For a richer flavor, 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 to 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 lemon juice, 2 tablespoons tahini, 1 garlic clove, 1 tablespoon extra virgin olive oil, and a pinch of salt. Pulse until combined.
While blending, add either 2 ice cubes or drizzle in ¼ cup of ice water.
Continue blending for 2 to 3 minutes until smooth and creamy.

Step Seven: Combine the Harissa and Hummus

Add 2 tablespoons of harissa paste to the hummus in the food processor and pulse to blend. For a swirled, dramatic look, mix by hand in a bowl.

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 mix and match chiles. All measurements are for dried chiles, except the last option, Chipotle in Adobo Sauce.

- Guajillo (6 chiles) – Smoky, tangy, and mildly spicy.
- New Mexico (6 chiles) – Earthy, sweet, mild.
- Ancho (4-5 chiles) – Sweet, fruity, and mild.
- 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 you use 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.

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