Homemade hummus using harissa, a spicy red chili sauce, is the creamiest ever thanks to one key step.
This recipe is sponsored by Mina.
Repeat after me: Creamy hummus, good. Chunky hummus, bad.
We all on the same page? Okay good, I thought so.
I’ve always struggled with the consistency of homemade hummus in the past. It was never as smooth as store bought, and as hard as I worked my food processor, I still couldn’t get there. Until one day when I was watching The Food Network and learned a handy little trick. Insert: the necessary evil that is peeling the garbonzo beans.
I know, I know. Sounds like a lot of work right? I won’t lie to you, it takes a little time, but the result is the creamiest, most indulgent hummus EVER. In my opinion, it’s totally worth it. Besides, garbonzo beans are really easy to peel. The skin just pops right off! Grab a buddy, and you’ll knock it out in no time.
The star technique in this homemade hummus is peeling the garbanzo beans, but the star ingredient is definitely this beautiful bright red harissa you see from my friends at Mina. Their high quality ingredients plus their traditional recipes make them an expert in Moroccan flavors. I love how simple their ingredient lists are, and having harissa ready to go in your fridge means you can spice up any dish at any time. You can find your own jar and a bunch of other great products on Amazon, Whole Foods, Thrive Market, or at Mina.
Harissa is a spicy red chili pepper sauce. You might have seen it used in my Mediterranean Lamb Meatball Wraps. I just found out about it this year, and it’s quickly become a favorite. [No joke, I put it on everything. Chicken, salads, marinades, eggs, hummus…] Mina makes a red harissa, and they also make a green harissa using green chili peppers. The harissa gives the hummus a great kick and you can totally dial in the heat by adding more or less on top.
Alright, let’s talk through this. To make homemade hummus, you’re going to need a food processor. [I have also seen recipes that use a blender, but have never tried it myself.]
- Step 1- Peel them beans! The skin comes off very easily, you simply have to pinch the bean between your thumb and forefinger. I rinse my garbanzo beans and peel them in the sink, then wash the skins down the drain when I’m done!
- Step 2- Place your garbanzo beans, tahini, peeled garlic, lemon juice, and salt in the food processor. Pulse a few times to blend the ingredients.
- Step 3- Turn your food processor on low, and while it’s running, add your olive oil and about half of your water. Turn it off and scrap down the sides. Run it again and add the rest of the water as needed until it is the desired level of creaminess. [Note- I use just under 1/2 a cup.]
- Step 4- Scoop the hummus into a shallow bowl and then get fancy with some extra Mina harissa.
- FOR THE HUMMUS
- 15 oz can garbanzo beans
- ½ cup tahini
- juice from ½ a lemon
- 2 peeled garlic cloves
- ¾ tsp salt
- 1 tbsp harissa (+ extra for topping)
- 2 tbsp olive oil
- ½ cup water
- FOR THE PITA CHIPS
- 4 5 inch pitas cut into 8 wedges
- 1-2 tbsp olive oil
- flaky sea salt
- Start by peeling your garbanzo beans by pinching them between your thumb and forefinger. (I peel them in the sink so I can wash the skins down the drain when I'm done.)
- Place them in your food processor with the tahini, lemon juice, peeled garlic, salt, and a tbsp of harissa.
- Pusle 5 times to blend ingredients.
- Turn the food processor on low, and while it is running, pour in your olive oil and about half of your water.
- Stop the food processor and scrap down the sides. Turn it back on and add water as needed until it reaches the desired creaminess. (I use a little under ½ a cup of water.)
- Scoop your hummus into a shallow bowl and spoon on as much extra harissa as you'd like!
- For your pita chips, place your pita wedges on a baking sheet with a drizzle of olive oil. Broil for a few minutes until the pita chips start to crisp. Remove from the oven and sprinkle with flaky sea salt.
Items I used to make today’s recipe:
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