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- Makes 2 cups
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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.
- 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
- 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.
- 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.
- Transfer hummus to a bowl. Cover and chill until ready to serve.