This spicy hummus is perfect for bringing a slice of Morocco to your kitchen. Using fresh garlic, harissa, and tahini, this Moroccan harissa hummus recipe is an excellent snack suitable for vegan and vegetarian diets. I like to serve mine with pita chips, celery sticks, or carrot sticks.
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This Moroccan chili paste is a popular ingredient across North Africa made from cumin, chili pepper, and coriander. I found my love for harissa during a food trip to Morocco in 2019, where I discovered they use it in all kinds of dishes. They even have it on the tables with the salt and cumin (instead of pepper) in the restaurants, which I think is awesome.
Although harissa is quite a spiced ingredient, Moroccan cuisine isn’t known for its spice. Instead, it’s recognized for its sweet, savory, and earthy flavors. However, I love spicy food, so I always add more when cooking harissa dishes at home. I’ve kept this recipe on the low side, though.
Harissa has become increasingly popular over the last decade, especially in countries such as the UK and US, where you can now find it in almost any grocery store. I like to use the paste version, which looks similar to red pesto. Mina does a nice one that can be purchased on Amazon.
Moroccan Spicy Harissa Hummus
The primary purpose of our trip to Morocco was to educate ourselves on the cuisine further. Along the way, we discovered some dishes which are not part of our weekly menus at home. From salads to tagines and soups made with chickpeas, such as bissara and harira. We just fell in love with Moroccan food all over again.
However, while staying in Morocco, I learned that they don’t generally eat hummus. It’s just not a thing like in the Middle East. Although, many of the dishes include chickpeas.
So, as a massive lover of hummus, it got me wondering, why can’t I combine the flavors of Morocco with this popular chickpea dish? After all, chickpeas are used in many Moroccan dishes, so we already know the flavors work well, and that’s how I came up with this delicious Moroccan harissa hummus recipe.
Harissa Hummus – Ingredients
My homemade spicy hummus recipe is made using all the traditional ingredients and methods of traditional hummus. It is made using chickpea, olive oil, garlic, tahini, and lemon juice.
Adding harissa depends on how spicy you want your hummus to be. Personally, I love spice, so I use it quite a lot when making it for myself, but for anyone unsure, I recommend adding a small amount at a time until you reach the desired taste.
Check out some of our other chickpea recipes. There’s more to chickpeas than hummus, including this Spicy And Tender Harissa Chicken with Chickpeas or a Vegan Moroccan Chickpea Tagine With Carrots And Harissa.
Moroccan Olive Oil
The key to this spicy hummus recipe is high-quality olive oil. Morocco produces delicious olives, which means their olive oil is fabulous. Mina makes a great cold-pressed olive oil which you can purchase on Amazon.
How To Make Moroccan Harissa Hummus
When making any hummus, it helps to add the liquid to the blender first. This allows the ingredients to blend without clumping together in the bottom of the blender.
Next goes in the chickpeas, but ensure you add them a few at a time so they blend easier. You can start adding your harissa bit by bit while adding the chickpeas.
When making hummus, it’s essential to get your seasoning and spice strength balanced. You don’t want it to be too overpowering, but at the same time, it can take quite a punch when it comes to flavor, so you don’t need to be shy with your spices. Just be careful when adding the harissa, especially if you’re sensitive to spice, as it can get too hot too quickly if you add too much.
Add your harissa slowly. It’s best to be safe than sorry, as you can always add more, but you can’t take it out once it’s in.
Blending Your Spicy Harissa Hummus
Consistency is key in the perfect hummus. The last thing you want is a grainy texture with lumps and bumps. This is where the blending technique is vital. If you add everything simultaneously, you can end up with your hummus being too thick. It’s best to add everything a bit at a time, and then gradually add a little warm water or oil if needed.
The end result should be smooth and creamy. If you want to add a slight acidity to your hummus to cut through the rich flavors, try adding a teaspoon of tomato paste or a dash of lemon juice.
Handy Tips For Hummus
- Cook your chickpeas – Cooking the canned chickpeas before blending will help them blend quicker and smoother. Boiling them for around 10 minutes should do the trick.
- Remove the skins – If you have the time, you can remove the skins from your chickpeas for an even creamier texture. This can either be done by hand or by rubbing between two paper towels. Don’t worry if you don’t get them all off; even some will make a difference.
Moroccan Harissa Hummus Recipe
- 1 15-ounce can of chickpeas, rinsed, drained, (and boiled if you choose to)
- 3 garlic cloves, peeled and crushed
- 1 tbsp Moroccan olive oil
- 2 tbsp tahini
- 2 tbsp harissa (adjust to taste)
- 1 tbsp lemon juice
- Salt to taste
- Warm water (in case the mixture gets too dry)
- Add your garlic, tahini, and olive oil to a blender, and blend until smooth.
- Add half the chickpeas, and blend again.
- Add a tablespoon of harissa and the remainder of the chickpeas, and continue to blend.
- Add the lemon juice and more harissa if you require.
- Check for seasoning, and add a little salt to taste.
- Keep blending and adjusting the seasoning until you reach the desired flavor and the hummus is smooth and creamy.
Amount Per Serving: Calories: 184Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 182mgCarbohydrates: 22gFiber: 6gSugar: 3gProtein: 8g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
How To Serve Moroccan Hummus
The thing I love about hummus recipes is that they can be made ahead of time. If you’re doing this, I find adding a drizzle of oil before serving helps add a bit of moisture back in after refrigerating.
I also like to sprinkle a little bit of extra harissa on top; it looks presentable and adds another boost of flavor.
This harissa hummus pairs perfectly with any crudités, such as carrot, peppers, and celery, and also goes nicely spread on warm pitta bread.