Hummus probably has to be the easiest thing in the world to make, besides pouring yourself a bowl of cereal, so get going and enjoy food happiness with this harissa hummus!
Hummus is also the most customizable! All you have to do is place everything in a food processor and then blend until smooth. Garlic hummus? No problem. Lemon hummus? Easy peasy! Greek hummus? Just add some Kalamata olives and oregano! In this case, however, we’re talking about harissa hummus.
If you haven’t been introduced to harissa yet, then allow me to be the first! A combination of roasted red peppers, vinegar, and sugar come together to make this delicious condiment that can be added to almost anything. The spice levels range depending on which one you buy, but I prefer the mild flavor as you can always make it spicier with red chili flakes. Harissa can be found at your local grocery store – most of the time – just make sure to ask if you don’t see it!
This recipe is so versatile, and it comes together in five minutes flat! Whether you need a quick appetizer for guests or are just looking for something to dip your carrots in, this recipe is for you. Personally, I like to make a double batch and then have it in the fridge for the whole week (yes, we do eat that much hummus). I put it on toast, salads, and dip all sorts of veggies in it. It’s a great, oil-free, healthy alternative to fattening dressings and spreads that can add unwanted calories to your meals!
Note: you can also use dried chickpeas and then cook them to soften them. Soak ½ cup dried chickpeas for 8 hours. Drain and rinse, then boil the chickpeas for about 45 minutes or until tender. If you like your hummus warm, make the hummus right after you finish boiling the chickpeas.
1 can chickpeas rinsed and drained
2 tablespoon tahini
Juice from 1 lemon
2 tablespoons mild harissa
¼ cup water
¼ teaspoon Sunwarrior Sea Salt
Add all ingredients into a food processor and blend to desired consistency. Serve room temperature or cold!