A cast iron skillet filled with roasted red pepper hummus, garnished with chickpeas, olive oil, chili flakes, and cilantro. Surrounded by pita bread chips, cucumber rounds, and a bowl of fresh cilantro.

Homemade Spicy Harissa Roasted Red Pepper Hummus

ByLisa
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Homemade hummus is easier than you think! This simple red pepper harissa hummus recipe was inspired by the fan favorite at CAVA. It is full of spicy flavor and is my go-to hummus recipe and bonus, you don’t need tahini or harissa paste to make it! This spicy hummus uses roasted red peppers, garlic, and a little bit of spice to create a bold and delicious dip that will keep you coming back for more! Full recipe card below 😉  

A black bowl of homemade spicy harissa red pepper hummus topped with chickpeas and cilantro, surrounded by pita chips. Colorful bell peppers and lemon wedges are in the background. Text overlay describes the dish.

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What is harissa?

Harissa is a North African condiment and spice made from chili peppers. While harissa is typically used as a hot chili pepper paste, it can also be used as a spice or a seasoning. Depending on the type of chili peppers used to make it, the heat levels in harissa paste or seasoning can vary greatly.

Ingredients

This creamy hummus is super easy to make and uses many of the main ingredients as classic hummus. When I say it is my regular hummus recipe, I mean it. I make this at least once a week! Let me walk you through what I use and where substitutions can be made.

A collection of ingredients on a counter: olive oil, peanut butter, sriracha, black pepper, sea salt, harissa seasoning, canned chickpeas, minced garlic, a lemon, and three red bell peppers.

Garbanzo Beans/Chickpeas – Yes, they are the same thing! No matter what you call them, they are the base ingredient in hummus and have a mild earthy flavor. They can be found in the canned bean section of the grocery store.

Peanut Butter – As I mentioned above, this recipe does not use tahini which is typically used in traditional hummus. But spoiler alert, peanut butter is a great substitute for tahini with a similar nutty flavor and consistency. It’s also less than half the cost and it is much easier to find at your local grocery store. I use good old fashioned Skippy but any brand will work. Just stick to the creamy version.

Red Pepper – I used three small red peppers here and roasted them, but you can also use a regular red bell pepper. I have done both.

Harissa – Harissa can come in either a spicy chili paste or as a spice blend. For this recipe I use this store-bought harissa spice. I could not find it at my Trader Joe’s but you may be able to find it at Whole Foods. This particular harissa seasoning is not overly spicy. You could also make your own homemade harissa recipe if you want. Just be cautious of the spice level when you use something different.

Garlic – I have made this hummus recipe with both jarred garlic and garlic cloves. Both work just fine. But if you use fresh garlic cloves, I highly recommend roasting the garlic with the red pepper because it definitely gives it an extra boost of flavor.

Sriracha – This is definitely an optional ingredient but in my opinion takes the heat up a little bit, but you can skip it if you want. If you have never had it, it’s hot chili sauce.

Lemon Juice – This will add a bit of freshness to the bowl of hummus and help cut some of the fat in the peanut butter.

Olive Oil – This is used to make a smoother hummus and in roasting the red pepper.

Roasting

For best results, you should roast the red pepper and garlic cloves if you use fresh garlic. This will soften the peppers and bring out their natural sweetness. Do not be alarmed if they come out with little bits of char on them. It’s just flavor, I promise!

Two photos: the top shows raw red bell pepper halves on a foil-lined baking sheet, while the bottom shows the same peppers roasted, appearing slightly shriveled and charred.

Mixing Options

Making your own homemade hummus is very easy, but is best made in a food processor, bullet, or blender to fully puree the mixture. I make mine in my small food processor which yields a thicker consistency. Just make sure to cool the peppers before blending.

Top: A food processor bowl filled with chickpeas, tahini, roasted red peppers, and spices. Bottom: The same food processor with the ingredients blended into a smooth, orange-red paste.

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A small black bowl of red hummus topped with chickpeas, olive oil, and cilantro, with a pita chip dipped in. Sliced cucumber, fresh cilantro, pita chips, and a lemon wedge are nearby.

Homemade Spicy Harissa Roasted Red Pepper Hummus

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  • Author: Lisa
  • Total Time: 30 minutes
  • Yield: 3 1/2 cups
  • Diet: Vegan
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Description

A classic middle eastern cuisine staple meets north African spices! This simple red pepper harissa hummus recipe was inspired by the CAVA menu. It is full of spicy flavor and is my go-to hummus recipe and bonus, you don’t need tahini or harissa paste to make it! This spicy hummus uses roasted red peppers, garlic, and a little bit of spice to create a bold flavor profile dip that will keep you coming back for more!

Ingredients

Scale
  • 1 Red Pepper roasted
  • 1 can of Chickpeas
  • 2 tbsp Peanut Butter
  • 1 1/2 tbsp Olive Oil
  • 2 tsp Garlic
  • 1/2 Lemon (juice only)
  • 1 tbsp Sriracha
  • 1 1/2 tsp Harissa Seasoning
  • 1/4 tsp Salt
  • 1/8 tsp Pepper

Instructions

  1. Preheat the oven to 425 degrees and prepare a rimmed baking sheet with aluminum foil.
  2. Roughly cut the red pepper and remove the seeds. Place on baking sheet and add a drizzle of olive oil.
  3. Roast on 425 degrees for 15 minutes.
  4. While the red pepper roasts, combine the remaining ingredients in a food processor in the order listed above.
  5. Blend on high until fully combined.
  6. Once the red pepper is roasted cool for 5 minutes.
  7. Then add the roasted red pepper to the food processor and blend again until smooth.
  8. Scoop into a serving dish and enjoy.
  9. Serve with pita chips, crackers, or veggies.

Equipment

Notes

  • I use this store-bought harissa spice mix
  • If you prefer tahini, you may use tahini instead of peanut butter
  • For a smoother and thinner hummus, add more olive oil.
  • Prep Time: 10 minutes
  • Cool Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dips
  • Method: Bake
  • Cuisine: African, Mediterranean, American

Did you make this recipe?

Share a photo and tag @garrison.street.eats on Instagram and hashtag it #garrisonsteats

Looking for more easy dips and sauces? Try my Easy Red Pepper Hummus Without Tahini for another hummus, Creamy Whipped Feta and Balsamic Bruschetta Dip and Red and Green Bell Pepper Green Goddess Dip Recipe for more Mediterranean and pepper-based dips!

A bowl of roasted red pepper hummus topped with chickpeas and cilantro, surrounded by pita bread pieces. Nearby are cucumber slices, lemon wedges, and a bowl of chopped cilantro.

Storage

Leftover harissa hummus can be stored in the fridge for up to 5 days in an airtight container.

When to Make Homemade Harissa Hummus

This super easy spicy dip is the perfect party appetizer or after school snack. I have even used it as a spread on sandwiches and as a dipping sauce for quesadillas. It also makes a great addition to homemade CAVA bowls!

A hand dips a piece of pita bread into a black bowl of red pepper hummus, garnished with chickpeas and cilantro, surrounded by more pita bread. A mortar, olive oil, and fresh herbs are in the background.

What to Serve with Hummus

Hummus is a great snack, party dip, or appetizer. When looking for dippers the options are endless. But here are a few of my favorites.

  • crackers
  • pita bread
  • tortilla chips
  • pita chips
  • raw vegetables like celery, carrots, or cauliflower

A black bowl filled with roasted red pepper hummus, garnished with chickpeas, cilantro, and a drizzle of oil, surrounded by pita bread pieces and cucumber slices.

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A cast iron skillet filled with harissa red pepper hummus, garnished with chickpeas and cilantro, surrounded by pita chips, sliced cucumber, and lemon; a hand dips pita into the hummus.

This post, Homemade Spicy Harissa Roasted Red Pepper Hummus, appeared first on Garrison Street Eats.

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