Make this zesty harissa hummus a day in advance. It will help the flavors meld and intensify.
Prep Time 10 minutes
Total Time 10 minutes
Servings 20 2 tablespoon servings
- 2 cups canned chick peas, drained and rinsed
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 6 tablespoons lemon juice
- 4 tablespoons harissa
- 2 tablespoons extra virgin olive oil
- 1/3 cup tahini
- 1 teaspoon sea salt, plus more to taste
I used Dea harissa but you can use any kind you like. However, I've found that harissa brands can vary widely. To customize your hummus, start by blending the garlic, oil, chickpeas and tahini and then add as much harissa and lemon as you find pleasing.