- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: ¼ cup
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Harissa, a spicy North African chile paste, adds complex flavor to this otherwise simple hummus. Store-bought harissa contains oil and can be high in sodium, but you can make your own oil-free version using this recipe. Store leftover harissa in a jar in the fridge up to 2 weeks: Coat veggies with it before roasting, or stir a little into salad dressings to add some kick.
Ingredients
- ½ cup jarred roasted red bell pepper
- 2 tablespoons tomato paste
- 2 tablespoons smoked paprika
- 2 tablespoons finely chopped fresh mint (or 1 Tbsp. dried mint)
- 10 cloves garlic, minced (divided)
- 1 teaspoon ground caraway
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 4 tablespoons lemon juice, divided
- 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
- 1½ teaspoon tahini
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make harissa: In a small saucepan combine bell pepper, tomato paste, paprika, mint, 9 cloves of the garlic, the caraway, coriander, cumin, and cayenne. Stir in ½ cup water. Cook over medium 5 minutes. Transfer mixture to a mini food processor or blender; add 2 Tbsp. of the lemon juice. Cover and blend until smooth. Season with salt. Transfer to a small jar. Store in the refrigerator up to 2 weeks.
- In a food processor or blender combine the chickpeas, 3 Tbsp. of the harissa, the remaining 2 Tbsp. lemon juice, the tahini, the remaining 1 clove garlic, and ¼ cup water. Cover and process until smooth, adding more water as needed to achieve desired consistency. Season with salt and pepper; pulse to combine.
- Transfer hummus to a bowl. Cover and chill until ready to serve.
Nutritional Information:
Per serving (¼ cup): 73 calories, 11 g carbohydrates, 3.6 g protein, 2.1 g total fat, 0.3 g saturated fat, 0 g cholesterol, 96 mg sodium, 3.5 g fiber, 2.6 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (5)
(5 from 1 vote)Can Harissa spice be used in place of making your own??
Hi LouAnn, While we haven't tried this substitution, we think there's a good chance you'd have success using 1 tablespoon of harissa powder instead of making the paste. It won't be as flavorful as the original recipes, but still might be pretty decent. Let us know if you try it!
Mint aggravates my GERD/acid reflux. What should I replace it with?
Says recipe can't be found when I try to save it to my meal planner.
All sound delicious, however I do watch nutrition in all my food, so can you pls give protein, salt, etc for your recipes.........appreciate that............