The best hummus recipe ever? I know that is a grand statement – but it is my best hummus recipe ever – easily! And I am no newbie when it comes to making hummus.
I have been making this hummus recipe for years but without the added harissa. This was my first time cooking with harissa and WOW – it is a punch of flavor. The boss (Michael – lol!) claims this is THE best hummus yet to hit our table. That is a big statement coming from a guy who also knows and loves hummus.
Harissa is a chili paste used in North African cuisine. It is like our hot sauce. If you buy it, do watch the spice level. It can vary. My version here is mild. And it really brings this hummus to a whole new level. I did make the harissa in advance using a mortar and pestle; however, on hindsight, I could have made it in the food processor before adding the hummus ingredients.
Shortcuts: You know how I love a good shortcut! Easy, stress-free, fuss-free cooking is my mantra!!
- Get yourself a tube of store-bought harissa and experiment with the amounts adding more slowly to the food processor and tasting
- Grate your garlic with a microplane – so much easier than mincing
- Use bottled lemon juice – again, experiment with the amount as fresh and bottled do vary in strength
I wanted a quick vegetarian meal – as opposed to just a vegetarian appetizer – so I wrapped this hummus in a low-carb collard green for super easy convenience and a dose of nutritious dark greens. It is not even necessary to cook the greens first, I rolled them up raw. However; if you want it less raw, you can steam them in a few inches of water for 5 minutes. You can keep these guys larger for a more sandwich meal-like situation. But the little bites are fun.
With so much healthy goodness going on here, one could expect a bit of bad thrown it right? Thank you Megan for providing the naughty in our night – Cheers to your Skinny Coconut Margarita.
- 1 ounce whole dried red chili pepper - I used one simply called "Mexican"
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon olive oil
- OR use store bought harissa - experiment slowly with amount as flavor varies greatly from product to product
- 1¾ cup cooked chickpeas - I buy low-sodium organic in a can
- ½ cup tahini
- 2 cloves garlic, grated with a microplaner
- ¼ cup olive oil
- Juice of one lemon or more to taste or use bottled lemon juice for ease
- ¾ teaspoon salt or more to taste
- ¾ teaspoon cumin
- Sprinkle of red pepper chili flakes
- water to thin
- HARISSA HUMMUS: Soak the chili peppers in hot water for 2 hours. Drain and dice fine. Pound in a mortar & pestle with garlic and salt until a coarse paste is formed. Drizzle with olive oil.
- OR USE STORE BOUGHT HARISSA FOR SIMPLICITY
- After making the harissa add to the food processor with the remaining ingredients and process very well until smooth
- ALTERNATIVE OPTION: Soak peppers for 2 hours. Drain and dice fine. Place in food processor with garlic, olive oil and salt - pulse until paste forms. Add all the hummus ingredients and puree until smooth - adding water to thin. If using store-bought harissa, add right away to the processor with rest of ingredients