Homemade Harissa Hummus

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Harissa Hummus

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Calories: 542kcal


  • 1 ½ cup chickpea boiled and drained
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 2 garlic cloves minced
  • 2 tbsp lemon juice freshly squeezed
  • cup olive oil
  • 2 tbsp harissa
  • 2 tbsp water


  • Put the chickpeas, black pepper, garlic, salt, olive oil, harissa, and lemon juice into the food processor.
  • Pulse until it gets smooth and homogeneous consistency. If you don't get these consistencies, pour an extra one tablespoon of water into the food processor and then pulse it.
  • Transfer the serving plate and drizzle the olive oil on top.
  • Enjoy!



Calories: 542kcal | Carbohydrates: 39g | Protein: 12g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Sodium: 502mg | Potassium: 445mg | Fiber: 10g | Sugar: 8g | Vitamin A: 138IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 4mg

Here are some tips for making the perfect harissa hummus:

  • This dish is ideal for a party or potluck and can be served with pita bread, crackers, or vegetables.
  • Serve the hummus at room temperature or slightly chilled.
  • If you peel the chickpeas, you will get a creamier hummus.
  • Hummus is a dish generally prepared with tahini. However, using both harissa and tahini makes the hummus high in fat. Adding 2 tablespoons will enhance the classic hummus flavor if you love tahini. If you do this, you need to increase the water ratio.
  • Drizzling olive oil on it will prevent it from drying out while waiting to be eaten on the table.
  • It is best to use homemade harissa, whose bitterness you have determined while making it yourself. You can also use store-bought harissa.
  • You can increase or decrease the amount of harissa yourself according to your spiciness threshold.
  • You can store it in the freezer for months and in the refrigerator for up to a week.

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