Harissa Hummus Recipes

HARISSA HUMMUS

Steps:

• Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
• Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
• Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

HOMEMADE HARISSA HUMMUS

Steps:

• Place chickpeas, tahini and garlic in a food processor, blend until they start incorporating.
• Add in lemon juice, salt, olive oil and harissa to the mixture, blend until fully combined and the hummus is creamy and smooth.
• Serve immediately or store in an airtight container for three to five days.

INSTANT POT® HARISSA HUMMUS

Steps:

• Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
• Combine chickpeas, water, and vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
• Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.

HARISSA-SPIKED HUMMUS

Steps:

• Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency. Add the rest of the chickpeas, then whizz again for a few seconds until nobbly. Season with salt and a good squeeze of lemon juice.
• Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the hummus to serve.

BUTTERNUT & HARISSA HUMMUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
• Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
• Scrape the hummus into a bowl. Drizzle with extra harissa before serving.