Harissa Spiked Hummus Recipes
HOMEMADE HARISSA HUMMUS
A new take on traditional hummus, this homemade Harissa hummus is the perfect recipe to satisfy spicy hot dip lovers! This spicy hummus recipe is perfect for parties and gatherings and it's so simple to make.
Provided by Shadi HasanzadeNemati
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Place chickpeas, tahini and garlic in a food processor, blend until they start incorporating.
- Add in lemon juice, salt, olive oil and harissa to the mixture, blend until fully combined and the hummus is creamy and smooth.
- Serve immediately or store in an airtight container for three to five days.
Nutrition Facts : Calories 214 kcal, Carbohydrate 5 g, Protein 4 g, Fat 21 g, SaturatedFat 3 g, Sodium 589 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HARISSA-SPIKED HUMMUS
A breeze to whip up, streets ahead of shop-bought versions - plus it's lower in fat, too
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Snack, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency. Add the rest of the chickpeas, then whizz again for a few seconds until nobbly. Season with salt and a good squeeze of lemon juice.
- Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the hummus to serve.
Nutrition Facts : Calories 111 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium
HARISSA HUMMUS
Need a last-minute dish for surprise guests or dinner at a friend's house? Using pre-cooked chickpeas means making hummus in no time. Adding harissa powder leaves out the need to add any other spices and gives the hummus a nice kick of spiciness. Serve with flatbread or vegetables for an appetizer or potluck hit. Best if hummus is left to sit to allow the flavors to meld, but it can be eaten immediately. Store in the refrigerator.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
- Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
- Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 12.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 128.1 mg, Sugar 0.8 g
HARISSA-SPIKED HOUMOUS
This recipe is delicous -- for a nosh, cocktail party or just an evening snack! I love these kinds of appetizers because they don't take much time, this one is vegan -- so almost anyone can eat it. I like to serve them with Pita Crisps: preheat oven to 375ºF. Split 6 pitas hrizontally into circles, then cut each circle into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt or instead of fennel and sea salt use Mrs Dash salt free seasonings. For example: Table Blend, Original or Garlic & Herb, these have a flavor all their own -- try it you might like it. These can be made about a week ahead, just store in airtight container.
Provided by Manami
Categories Spreads
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Put three-quarters of the chickpeas in a food processor with 3 T olive oil, garlic and half a cup of water.
- Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
- Add the rest of the chickpeas, then whiz again for a few seconds until nobbly.
- Season with salt and a good squeeze of lemon.
- Mix together the harissa and tomato purée with the rest of the olive oil.
- Drizzle over the houmous to serve.
- **TIP**.
- Purchase Belazu Rosa Harissa (in jars from delis and supermarkets) which is relativelt mild but with a complex flavour. Some tubes of North African harissa can be explosively hot - use extra tomato purée and olive oil to lighten.
Nutrition Facts : Calories 60.7, Fat 6.8, SaturatedFat 0.9, Sodium 0.6, Carbohydrate 0.2, Sugar 0.1
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