Karen’s Creamy Hummus with Harissa
Jan 16, 2020, Updated Dec 12, 2020
Harrisa is a flavor-bomb sauce/condiment and pairs wonderfully with mellow hummus.
Ingredients
- 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
- 1/4 cup filtered water
- 1/2 teaspoon ground cumin
- 1/4 dried oregano, crushed with your fingers
- 1/4 teaspoon sea salt (more to taste)
- 2 tablespoons Harissa Sauce, more for topping (see my recipe)
Instructions
- 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.