Harissa Hummus

Harissa Hummus is about to become your snack of the summer. It's fruity with just a touch of heat. Harissa paste is the perfect accompaniment to your favorite chickpea dip. It's gonna be awesome.

  • Author: Renee Rendall
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Method: Mixed
  • Cuisine: Mediterranean
  • Diet: Vegetarian


  • 1 can chickpeas aka garbanzo beans, drained and rinsed
  • 1 clove garlic, peeled
  • 2 tablespoons olive oil
  • 3 tablespoons creamy peanut butter
  • Juice of half a lemon (I added a bit more after tasting because I like my hummus very bright)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 3 to 4 tablespoons Greek yogurt
  • 2 tablespoons harissa paste
  • A drizzle of olive oil


  1. Add the chickpeas, garlic, olive oil, peanut butter, lemon juice, salt, and cumin to the bowl of your food processor. Turn it on and let it spin until everything is combined. I let it go probably a minute. It will still be a bit rough at this point.
  2. Add the Greek yogurt and harissa and process again for another minute. Taste for flavor and consistency. If you want it smoother, add in a bit more yogurt. Adjust seasonings to your liking.
  3. Transfer hummus to a serving dish and drizzle with olive oil and maybe a bit more harissa paste. 

Keywords: hummus, harissa

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