Did you know that spiciness is actually a feeling and not a taste? Spice activates the heat and pain sensor in your tongue. Many people, like myself, love this sensation and can’t get enough spice. This hummus is made with spicy harissa, a hot chili pepper paste with different heat levels. Of course, I use the spiciest one! Harissa also has a flavor depth of lemon and garlic. This hummus is incredibly flavorful, creamy, and oh so spicy!
Growing up, I hated anything spicy! Seriously, evenly slightly spicy, I couldn’t handle it. Isn’t it funny how our taste buds change and develop over time? Now I put red pepper flakes on just about anything and even add jalapeno to my margaritas. My love for spice had to be incorporated into my everyday routine, so creating this spicy hummus was a must! Cucumbers, carrots, peppers, pita, and so much more can be dipped into this hummus for a perfect snack.
Spicy Harissa Hummus
- Food processor and immersion blender
- 2 cans chickpeas 30 ounces, rinsed and drained
- 6 large garlic cloves
- 1 teaspoon kosher salt
- 15 ounces tahini
- ⅓ cup lemon juice
- ⅓ cup water
- 2 tablespoons olive oil
- 1 cup harissa
- In a large food processor or in a large bowl using an immersion blender, combine drained chickpeas, garlic, kosher salt, tahini, lemon juice, olive oil, and harissa and water. Blend until very smooth.
- Top with extra harissa and olive oil.
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