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Karen’s Creamy Hummus with Harissa

Karen’s Creamy Hummus with Harissa

Harrisa is a flavor-bomb sauce/condiment and pairs wonderfully with mellow hummus.

Hummus gets a flavor boost with aromatic and a bit fiery Harissa (an easy to make versatile condiment)
Flavorful Harissa Sauce/Condiment is easy to make, whirl all ingredients together

Karen’s Creamy Hummus with Harissa


1  15.5 ounce can garbanzo beans, preferably organic 

3 large cloves fresh garlic, peeled and chopped

3 tablespoons extra virgin olive oil 

3 tablespoons tahini (I used Trader Joe’s organic) 

1 teaspoon red wine vinegar

2 tablespoons fresh lemon juice

¼ cup filtered water

½ teaspoon ground cumin

¼ dried oregano, crushed with your fingers 

¼ teaspoon sea salt (more to taste)

2 tablespoons Harissa Sauce, more for topping (see my recipe)



Drain the chickpeas and rinse them. Add to a small pot with 1/2 cup filtered water.
Bring to a simmer and cook covered until just warmed through, about 2 minutes.Heating the chickpeas yields the creamiest hummus!!!


Drain chickpeas. Add to a food processor.


Add garlic and evoo to a small skillet. Bring to a simmer and cook until the garlic just starts to brown around the edges, about 2 minutes. Add to the processor after it has cooled a few minutes. You can skip this step and simply add the raw garlic and evoo – YET this mellow the garlic and adds flavor.


Add the remaining ingredients to the food processor and whirl until smooth.
Scrape down and blend some more – a total of three minutes for a creamy hummus.
Add more water, 1 T. at a time if too thick.
Taste for seasonings, add more salt if needed.


Remove the hummus to a clean glass jar – will last up to 2 weeks refrigerated.


To Serve: Place hummus in a serving bowl; add some extra Harissa on top, swirl in.
Drizzle with a little extra virgin olive oil and serve.
Serve with colorful crudités, crackers, chips and pita bread.

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