Harissa Hummus
Discover the vibrant flavors of harissa with this quick and delicious dip that livens up your classic hummus experience.
Servings: 4
Calories: 217kcal
Equipment
Ingredients
- 15 ounce can chickpeas (low sodium or no salt added), drained with liquid (aquafaba) reserved
- ⅓ cup aquafaba (reserved liquid from canned chickpeas)
- ⅓ cup tahini
- ¼ cup fresh lemon juice
- 1½ teaspoons harissa powder
- salt, optional or to taste (I used ½ teaspoon)
- 2 to 4 ice cubes
Instructions
- Add chickpeas, aquafaba, garlic, tahini, harissa powder, and optional salt to a food processor.
- Process until well combined. You may need to pause and scrape down the sides.
- Add ice cubes and continue processing until smooth, creamy, and fluffy.
- Transfer to a bowl, top with optional chopped herbs and a pinch of cayenne. Serve and enjoy!
Notes
- Blend longer than you think. Patience makes it smoother.
- Taste and adjust. Add more salt, garlic, or harissa seasoning if needed.
- Don't skip the ice cubes for an extra creamy texture.
- Scrape down the processor bowl to make sure everything combines evenly.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze hummus in a freezer-safe container for 2 months. Thaw in the refrigerator and re-blend before serving.
Nutrition
Calories: 217kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 155mg | Potassium: 268mg | Fiber: 6g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 2mg
