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
- Preheat the oven to 425 degrees and prepare a rimmed baking sheet with aluminum foil.
- Roughly cut the red pepper and remove the seeds. Place on baking sheet and add a drizzle of olive oil.
- Roast on 425 degrees for 15 minutes.
- While the red pepper roasts, combine the remaining ingredients in a food processor in the order listed above.
- Blend on high until fully combined.
- Once the red pepper is roasted cool for 5 minutes.
- Then add the roasted red pepper to the food processor and blend again until smooth.
- Scoop into a serving dish and enjoy.
- 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, American, Mediterranean
