Did you know that harissa is the new sriracha?! And that hummus is… well, still amazing and delicious as usual? So I present you with harissa hummus.
Harissa is a hot chili pepper paste used in a lot of North African cuisine. I first heard about it after stumbling upon this post a few months back and decided that harissa needed to be in my life ASAP. I whipped up a batch and fell in love. This stuff is so delicious.
Don’t get me wrong I still do (and always will) love sriracha, but there is room for two hot sauces in my life.
Last week after noticing a surplus of garbanzo beans in my cupboard I decided it was time to make some hummus. It had been forever since I’ve made any and I already had all the ingredients on hand. Plus, I’m obsessed with my Vitamix (I use it every day, sometimes twice a day), so really any excuse to pull it out.
When I went to grab my jar of tahini out of the fridge I noticed the harissa next to it and grabbed that too. It was a good idea. The creaminess of the garbanzo beans cuts the heat from the harissa, so that it’s not overpowering, but leaves you with that perfect amount of kick.
Have you ever made hummus before? Sometimes I forget how sooo super simple it is to make! Just throw everything in a blender or food processor and BAM. Hummus. Even my little magic bullet could handle processing a batch (it just took some extra patience).
This harissa hummus is smooth and creamy. It’s healthy. It’s delicious. And it has just the right amount of heat. Serve it with a bunch of veggies and pretzels. It’s good with pita chips too. Or spread on a piece of toast with a fried egg. People, there are so many possibilities here.
I suggest that you add it to your Super Bowl spread. At some point in the day you may want a break from chicken wings and cheese and decide that it could be a good idea to consume some veggies and hummus. Maybe you won’t, but I am just sayin, maybe you will.
- 15 oz can garbanzo beans, drained, ¼ cup of reserved liquid
- ½ lemon, juiced
- 2 tablespoons tahini paste
- 2 tablespoons harissa
- 1 tablespoon olive oil
- 2 cloves garlic
- ½ teaspoon salt
- Place all ingredients in a blender or food processor and process until smooth.
- Place the hummus in a bowl, drizzle some additional harissa on top, and serve with veggies and pretzels.
Also, please go make these cookies. I baked them and brought them into work last week and they are so, so, so, so good. I really think you’ll like them.
