About 2 cups Hummus is the Arabic word for “chickpeas,” so while dips made from other types of beans may be delicious, we reserve the term “hummus” for this particular preparation.
2 garlic cloves, minced or grated on a rasp grater
¼ teaspoon cayenne pepper
¼ teaspoon salt
Olive oil
Sub-recipe steps
Toast in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes: 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds
Transfer the seeds to a plate and let cool, then grind to a fine powder with a mortar and pestle or in a spice mill or coffee grinder. Transfer the ground spices to a small bowl and stir in: ¼ cup olive oil; 3 tablespoons sweet paprika; 2 teaspoons smoked hot paprika; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon cayenne pepper; ¼ teaspoon salt
The harissa will be very thick and dry. To store, transfer the paste to a small jar and top with a thin film of: Olive oil
It will keep, covered and refrigerated, for up to 3 months.
About ¾ cup
When the pungent heat of harissa is stretched and bulked up with roasted pepper and tomato, the result is more of a dipping sauce or spread.
Prepare version I and transfer to a food processor. Add ½ cup drained jarred roasted red bell pepper and 1 canned whole tomato. Process until smooth.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
⅓ cup tahini
3 tablespoons lemon juice, or more to taste
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
(½ teaspoon ground cumin)
½ teaspoon salt, or to taste
1 tablespoon extra-virgin olive oil
1 Sprinkling of paprika, sumac, Aleppo or Urfa chile powder, Baharat, or Za’atar
1 (Dollops of a spicy condiment such as Harissa or Zhug)
Let's Cook
Step 1.
Combine in a food processor: One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas; ⅓ cup tahini; 3 tablespoons lemon juice, or more to taste; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, chopped; (½ teaspoon ground cumin); ½ teaspoon salt, or to taste
Step 2.
Puree until smooth, gradually adding up to ¼ cup cold water as needed to achieve a soft, creamy consistency. Transfer to a shallow serving bowl and garnish with: 1 tablespoon extra-virgin olive oil; Sprinkling of paprika, sumac, Aleppo or Urfa chile powder, Baharat, or Za’atar; (Dollops of a spicy condiment such as Harissa or Zhug)
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