Harissa-spiked houmous

Harissa-spiked houmous

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(10 ratings)

Prep: 10 mins


Serves 10
A breeze to whip up, streets ahead of shop-bought versions, plus it's lower in fat, too

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal111
  • fat7g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre2g
  • protein4g
  • salt0.33g
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  • 2 x 400g cans chickpeas, rinsed and drained
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • lemon juice, to taste
  • 2 tbsp harissa paste (see TIP below)
  • 1 tbsp tomato purée


  1. 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 secs until nobbly. Season with salt and a good squeeze of lemon juice.

  2. Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the houmous to serve.

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Comments (12)

simonewoolley's picture

This went down a storm at a dinner party recently. I actually ended up making it with one tin of chickpeas and one of butter beans by mistake- a bit wetter than ideal, but turned out otherwise fine. The harissa was great and v fiery. Served it with pitta and crudites.

moriere's picture

Bought the Homous ( as I didn,t have access to a food procesor) but added the harrisa to drizzle - and made the pitta chips - great combination. Used as a starter to accompany sweet lamb tagine

carnivalady's picture

Didnt make the recipe since i have no idea what harissa is.However we in the caribbean find that ground cumin and scotch bonnet pepper sauce adds a flavour that makes everything taste better.

57406112's picture

I used only 1 can of chick peas - a light lunch for 2 - plenty for us. I used North African harissa from a tube - added a little to taste as it is very strong. Only other thing added were toasted cumin seeds. Think of this as a "Chick Pea Dip" rather than houmous. I can't buy tahini in shops where I live so I'm used to chick pea dips without it.

imbrennan's picture

This worked extremely well for me and friends ask me to make it again and again. I did add a couple of tablespoons tahini (as per one of Delia's recipes) and a bit more lemon juice and salt. I did it just with 1 tin of chickpeas and still had plenty to fill 2 ramekin dishes.

misswah's picture

Recipe not the greatest but love the idea! Made my own recipe humous and added a heap harissa, yummEE!!

coolcook's picture

didn't like this at all tasted very bland. would not use this recipe for Houmous again, would prefer to buy.

baltar's picture

Followed the recipe. Didn't taste anything like Houmous as the recipe didn't include Tahini. Won't be making it again.

elainegrima's picture

excellent recipe, I added Tahini and used Tabasco instead of Harissa. Super Yummy!!!!!!!!!!!!!!!!!!!!!!

elainegrima's picture

excellent recipe, I added Tahini and used Tabasco instead of Harissa. Super Yummy!!!!!!!!!!!!!!!!!!!!!!

nomiwoo's picture

Didn't like this at all - tasted watery and bland, not a patch on the shop bought version I usually get.

sharkfin's picture

If you're looking for more of a shop bought taste, try adding a teaspoon of unrefined brown sugar (sugar is always the magical ingredients in store bought items ) Also,only use 1 1/2 tablespoons of the harissa paste (I use Harissa by Sainsburys in the little jar)
I find this is the nearest taste to their shop sold version that sadly they have stopped making!
And finally, the squeezed juice of a wholelemon and plenty of pepper and Lo salt (its always the seasoning that makes the difference)
Hope that helps

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