Harissa Hummus Recipe

Harissa Hummus: Of all the takes, spins and flavour additions on the classic hummus recipe, this one in particular may just be my favourite.

I like my hummus smooth, airy and as cloud-like as possible. Spike that velvety creaminess with fiery harissa and you have the kind of flavour profile that makes you wonder why it took you so long to finally getting around to making this. I speak from personal experience, naturally.

I have used a homemade harissa (recipe below) to make this Harissa Hummus recipe but you may use any canned or jarred variety of this sensational North African condiment you like or have on hand.

As with any hummus recipe, it is important that you use it as a guide and taste along the way using your own judgement in terms of adjusting the texture and the flavour.

My Harissa Hummus is reasonably fiery (pleasantly so though by no means unbearable) enough as it but since I like to go just a bit too far I drizzle chilli oil over the top as well. Not necessary at all but recommended if you’re a heat junkie like yours truly.

Tips For Making A Damn Fine Harissa Hummus:

-Use a blender (a high speed one if you have it) to make this Harissa Hummus recipe.

-Texture is a matter of personal preference but ideally, hummus is great when it’s smooth, creamy and not too thick, dry-ish or grainy.

-If you prefer a chunkier hummus, using a food processor may be a better idea.

-I find that the order in which ingredients are added and blended makes a real difference in the texture of the hummus.

-Cold water is necessary to ensure that your hummus is light and airy and not dense and heavy.

-For a smooth and creamy hummus, please follow the instructions as written.

-Skinning the chickpeas apparently makes for a smoother hummus. If you have the patience, try it.

-Rather than skinning the chickpeas, I prefer blending the hummus really, really well and then pushing it through a sieve for the smoothest texture possible.

 

HARISSA HUMMUS

 

Recipe Type: Starter, Appetiser, Snack

Author: Alice In Eatland

Serves: 2

 

Harissa Hummus: airy and cloud-like with its velvety creaminess spiked with fiery North African harissa. A truly sensational flavour profile!

 

INGREDIENTS

• 1-2 tablespoons tahini
• Juice of 1 -2 lemons
• 1-2 garlic cloves, peeled & grated
• 1-2 tablespoons harissa
• 1 cup well boiled or canned chickpeas
• Cold drinking water
• Salt
• Chilli oil or extra virgin olive oil
• Fresh parsley (to garnish, optional)
• Finely chopped pistachios (to garnish, optional)

 

INSTRUCTIONS

1. Blend tahini, grated garlic and lemon juice with a few tablespoons of cold water until thick and pale white in colour.
2. Add harissa (starting with just a teaspoon or two), chickpeas (drained and rinsed, if using canned), salt (add sparingly, since the harissa is quite salty) and a little more water (only if required).
3. Blend, scraping down sides occasionally, and tasting, until the Harissa Hummus is smooth and fluffy looking.
4. Check for seasoning and add more harissa if necessary.
5. Optional: Push Harrisa Hummus through a sieve for a creamier consistency.
6. Serve topped with extra virgin olive oil or chilli oil and chopped parsley and pistachios, if liked.

 

Harissa

Ingredients

• 1/2 cup dried red chillies (Kashmiri, round red chillies, etc. whatever you can find)
• 2 cloves garlic
• 1 tablespoon salt
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon tomato paste
• 1/4 cup oil
• extra oil to pour on top

Instructions

1. Slit the dried chillies and remove seeds.
2. Place in a bowl and pour over enough boiling hot water to cover and let sit 10-15 minutes.
3. Drain and blend with the rest of the ingredients (except extra oil), adding a couple of teaspoons or so of the soaking liquid if needed until a semi smooth paste forms.
4. Cool completely.
5. Transfer harissa to a container and pour over a thin layer of oil to cover the surface complainant.
6. Store airtight in the fridge for around 2 weeks and up to a month in the freezer.