5 Ingredients or Fewer

Harissa Hummus

January  8, 2017
Photo by FatLadFood
Author Notes

It is hard to put my culinary adventure into words, given I am open to trying new things that I had never seen before., nevermind eaten. This Harissa Hummus recipe combines two of those foods.

Harissa paste came along with Hummus at the same time, given I was enjoying Falafel much more in my diet, due to the influence of some of my Arabic friends and colleagues.

Hummus, well that naturally goes with Falafel as a dip or sauce even for wraps.

Putting them together, however, was a thought that I had when making Falafel one day. If it works in Falafel, and it is chickpea based, them why wouldn’t it work with Hummus?

Good question, and you are about to find out the answer. —FatLadFood

  • Serves all
Ingredients
  • 1 tin of Chickpeas
  • 1 tablespoon Harissa
  • 1 teaspoon Cumin
  • 2 tablespoons Olive Oil
In This Recipe
Directions
  1. This recipe is a fairly easy one, but you do need a liquidizer to do all of the dirty work. You can also do it in a food processor if you don’t have one.
  2. Add the chickpeas, without the water, to a liquidizer.
  3. Add in the spice & Harissa, followed by the yogurt and oil.
  4. Blitz down into a fine paste. Use more oil to loosen it up if you need to.
  5. Serve in a bowl to dip anything from bread to carrot sticks, or add it to sandwiches and wraps!
  6. I have removed the water as I like a grainier Hummus when finished. If you like it silkier, then add the liquid.

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