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  • Prep-time: / Ready In:
  • Makes 2 cups

Harissa, a spicy North African chile paste, adds complex flavor to this otherwise simple hummus. Store-bought harissa contains oil and can be high in sodium, but you can make your own oil-free version using this recipe. Store leftover harissa in a jar in the fridge up to 2 weeks: Coat veggies with it before roasting, or stir a little into salad dressings to add some kick.

Harissa Hummus wordpress


  • ½ cup jarred roasted red bell pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons smoked paprika
  • 2 tablespoons finely chopped fresh mint (or 1 Tbsp. dried mint)
  • 10 cloves garlic, minced (divided)
  • 1 teaspoon ground caraway
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 4 tablespoons lemon juice, divided
  • 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
  • 1½ teaspoon tahini
  • Sea salt and freshly ground black pepper, to taste


  1. Make harissa: In a small saucepan combine bell pepper, tomato paste, paprika, mint, 9 cloves of the garlic, the caraway, coriander, cumin, and cayenne. Stir in ½ cup water. Cook over medium 5 minutes. Transfer mixture to a mini food processor or blender; add 2 Tbsp. of the lemon juice. Cover and blend until smooth. Season with salt. Transfer to a small jar. Store in the refrigerator up to 2 weeks.
  2. In a food processor or blender combine the chickpeas, 3 Tbsp. of the harissa, the remaining 2 Tbsp. lemon juice, the tahini, the remaining 1 clove garlic, and ¼ cup water. Cover and process until smooth, adding more water as needed to achieve desired consistency. Season with salt and pepper; pulse to combine.
  3. Transfer hummus to a bowl. Cover and chill until ready to serve.

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Jan Buck5 months ago
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All sound delicious, however I do watch nutrition in all my food, so can you pls give protein, salt, etc for your recipes………appreciate that…………

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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