Best Harissa Hummus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HARISSA HUMMUS



Harissa Hummus image

Need a last-minute dish for surprise guests or dinner at a friend's house? Using pre-cooked chickpeas means making hummus in no time. Adding harissa powder leaves out the need to add any other spices and gives the hummus a nice kick of spiciness. Serve with flatbread or vegetables for an appetizer or potluck hit. Best if hummus is left to sit to allow the flavors to meld, but it can be eaten immediately. Store in the refrigerator.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 8

Number Of Ingredients 9

2 tablespoons harissa powder
3 cups low-sodium chickpeas, drained and liquid reserved
⅓ cup extra virgin olive oil, or more as needed
2 tablespoons tahini
1 tablespoon lemon juice, or more as needed
2 cloves garlic
8 Kalamata olives
2 tablespoons chopped fresh cilantro
⅛ teaspoon harissa powder, or to taste

Steps:

  • Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
  • Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
  • Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 12.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 128.1 mg, Sugar 0.8 g

CARROT & CUMIN HUMMUS WITH SWIRLED HARISSA



Carrot & cumin hummus with swirled harissa image

A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible

Provided by Good Food team

Categories     Snack

Time 45m

Number Of Ingredients 9

600g carrots
2 tbsp olive oil
1 tsp cumin seeds
1 garlic bulb
juice of 1 lemon
120ml extra virgin olive oil
400g can of chickpeas , drained and rinsed
rose harissa
flatbreads , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
  • Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

Nutrition Facts : Calories 239 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

GRILLED HARISSA CARROT HUMMUS



Grilled Harissa Carrot Hummus image

Make and share this Grilled Harissa Carrot Hummus recipe from Food.com.

Provided by Rick M.

Categories     Southwest Asia (middle East)

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb carrot, peeled, ends trimmed
1/4 cup harissa, divided, plus more
6 garlic cloves, finely grated, divided
2/3 cup plus 2 tablespoons extra virgin olive oil, plus more
2 tablespoons fresh thyme leaves, plus more
1 teaspoon ground cumin
kosher salt
2 (15 ounce) cans chickpeas, drained and 2 tablespoons of liquid reserved
1/3 cup tahini
2 tablespoons fresh lemon juice
aleppo pepper (for serving)
vegetable oil (for brushing)

Steps:

  • Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Toss carrots, 3 tablespoons harissa, half of the garlic, thyme, cumin and 1 teaspoon salt together in a medium bowl. Lay out a 12" sheet of heavy duty foil and scrape carrot mixture into the center. Fold over the sides and form a tight seal. Grill foil pack, turning once, until carrots are tender and lightly charred, 30-45 minutes. Keep wrapped and let cool slightly.
  • Puree chickpeas, reserved liquid and tahini in a food processor until smooth and thick. Add remaining 1 tablespoon harissa, remaining garlic, 2 tablespoons olive oil, cooled carrots and accumulated juices, lemon juice and 2 teaspoons salt and puree until smooth. With the motor running, drizzle in the remaining 2/3 cup oil and continue to process until creamy; adjust seasoning if necessary.
  • Transfer to a serving bowl, top with additional harissa, olive oil, thyme leaves and Aleppo pepper.

Nutrition Facts : Calories 495.6, Fat 32.3, SaturatedFat 4.4, Sodium 487.6, Carbohydrate 44.5, Fiber 9.8, Sugar 3.8, Protein 10.4

INSTANT POT® HARISSA HUMMUS



Instant Pot® Harissa Hummus image

Classic hummus made from dried chickpeas in your Instant Pot® with the kick of harissa, the smoked pepper paste from North Africa. Serve with warm flatbread or veggies. You can even add some to your soups for a twist in flavor. The hummus can be served immediately or refrigerated to help flavors meld.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 2h35m

Yield 8

Number Of Ingredients 9

1 cup dry chickpeas (garbanzo beans)
2 cups water
1 cup low-sodium vegetable broth
3 tablespoons extra-virgin olive oil , divided
2 tablespoons tahini
1 tablespoon lemon juice
1 large clove garlic
6 teaspoons harissa paste, divided
½ teaspoon salt, or more to taste

Steps:

  • Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
  • Combine chickpeas, water, and vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
  • Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 17.1 g, Fat 8.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 202.7 mg, Sugar 2.8 g

HARISSA-SPIKED HUMMUS



Harissa-spiked hummus image

A breeze to whip up, streets ahead of shop-bought versions - plus it's lower in fat, too

Provided by Xanthe Clay

Categories     Buffet, Dinner, Lunch, Snack, Starter

Time 10m

Number Of Ingredients 6

2 x 400g cans chickpeas , rinsed and drained
5 tbsp olive oil
1 garlic clove , crushed
lemon juice , to taste
2 tbsp harissa paste (see TIP below)
1 tbsp tomato purée

Steps:

  • Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency. Add the rest of the chickpeas, then whizz again for a few seconds until nobbly. Season with salt and a good squeeze of lemon juice.
  • Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the hummus to serve.

Nutrition Facts : Calories 111 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium

HARISSA LAMB & HUMMUS FLATBREADS



Harissa lamb & hummus flatbreads image

Make lamb steaks go further with this simple light supper idea

Provided by Good Food team

Categories     Lunch, Main course

Time 30m

Number Of Ingredients 6

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbreads
4 tbsp ready-made hummus
2 carrots , grated
handful of parsley leaves, chopped

Steps:

  • Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
  • Meanwhile, warm the flatbreads, then spread each with 1 tbsp hummus. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

Nutrition Facts : Calories 390 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.45 milligram of sodium

CARROT HARISSA HUMMUS



Carrot Harissa Hummus image

I've always found plain hummus rather bland. Adding harissa (preferably homemade, many brands add vinegar to it which I find unpalatable and it's not authentic), roasted carrots and sun-dried tomatoes however is a whole different story. Removing the skins from the chickpeas takes time but it is worth it, the hummus is much creamier even without adding lots of tahini.

Provided by nch

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 8h55m

Yield 6

Number Of Ingredients 10

1 cup dry chickpeas (garbanzo beans)
1 carrots, peeled and cut into 1-inch dice
1 tablespoon olive oil, plus more for drizzling
2 cloves garlic, peeled and chopped
3 tablespoons tahini
2 tablespoons harissa
2 tablespoons oil-packed sun-dried tomatoes
¼ cup lemon juice
1 tablespoon lemon-flavored olive oil
salt to taste

Steps:

  • Soak chickpeas in plenty of cold water for 8 hours to overnight. Drain. Place in a saucepan and cover with fresh water. Bring to a boil, reduce heat, and cook, covered, until soft, about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C). Mix carrots with 1 tablespoon olive oil and spread on a baking sheet.
  • Bake until softened and lightly browned, about 25 minutes. Let cool.
  • Drain chickpeas and reserve cooking liquid. When chickpeas are cool enough to handle, slip off skins - this is easiest if you keep them immersed in warm water.
  • Place drained peeled chickpeas into the bowl of a food processor. Add roasted carrots, garlic, tahini, harissa, sun-dried tomatoes, lemon juice, and lemon olive oil. Process until smooth, scraping down sides of bowl. Salt to taste. Add more lemon juice and/or cooking water, 1 tablespoon at a time, if hummus is too stiff.
  • Transfer hummus to a container with a tight-fitting lid and drizzle olive oil on top. Cover and refrigerate. Use within 5 to 7 days.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 24.9 g, Fat 11.1 g, Fiber 7 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 4.3 g

BUTTERNUT & HARISSA HUMMUS



Butternut & harissa hummus image

Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste

Provided by Cassie Best

Categories     Dinner, Side dish

Time 55m

Number Of Ingredients 6

½ butternut squash (about 400g), peeled and cut into 2cm pieces
3 garlic cloves , unpeeled
2 tbsp olive oil
3 tbsp tahini paste
1 tbsp harissa , plus a little extra for drizzling
400g can chickpeas , drained and rinsed

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
  • Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
  • Scrape the hummus into a bowl. Drizzle with extra harissa before serving.

Nutrition Facts : Calories 155 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

HARISSA LAMB WITH HUMMUS



Harissa Lamb With Hummus image

The secret to char grilling lamb is to cook it over a high heat, searing in all the juices. Then just let it sit for a few minutes to relax, so that the meat becomes tender and wonderfully juicy. Its really not difficult and i guarantee that these delicious lamb pittas are well worth the effort.

Provided by Lene8655

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon harissa
1 lemon, juice of
2 tablespoons chopped of fresh mint
1/2 teaspoon sea salt
350 g lamb fillets
4 pita breads
50 g fresh rocket
4 tablespoons hummus
lemon wedge, to serve

Steps:

  • Mix together the harissa paste, lemon juice, chopped mint and sea salt. Add the lamb fillets, turning to coat in the mixture, and set aside to marinate for 10 minutes or so.
  • Heat a griddle pan for 2-3 minutes until hot. Add the lamb fillets and cook for 8 -12 minutes until well browned but still a little pink in the centre; remove from the heat and allow to rest for 5 minutes to tenderize the meat. Warm the pittas in the same pan.
  • Cut the pittas in half and fill each pocket with the rocket.
  • Diagonally slice the lamb into 1 cm thick slices and pack into the pittas. Top with a dallop of hummus and serve warm with lemon wedges for squeezing over.

Nutrition Facts : Calories 468.2, Fat 25.6, SaturatedFat 10.6, Cholesterol 64.8, Sodium 722.5, Carbohydrate 37.1, Fiber 2.6, Sugar 1.3, Protein 21.4

Related Topics