Roasted Garlic & Harissa Hummus
Prep time
Total time
This Roasted Garlic & Harissa Hummus is so incredibly flavorful from the roasted garlic and spicy harissa paste. It makes a delicious appetizer, snack or spread slathered on a wrap for lunch. Adjust the harissa based on your desired spice-limit and tastes.
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 4 cups
  • 5 cloves roasted garlic*
  • 4-5 tsp harissa*
  • 1½-2 tsp sea salt
  • 2-4 tsp ground cumin*
  • ¼ cup olive oil or chickpea liquid*
  • ⅓ - ½ cup lemon juice (freshly squeezed)*
  • 1 cup tahini
  • 4 cups chickpeas
  1. To roast garlic, preheat oven to 425F/220C. Cut the head off of the garlic and drizzle with a bit of olive oil (if using). Roast in the oven for 30 - 35 minutes until soft, slightly brown on the outside and fragrant.
  2. In the food processor, blend together 2 tsp harissa, 1½ sea salt, 2 tsp ground cumin, olive oil (or chickpea liquid), ⅓ cup lemon juice, tahini and 5 cloves of the roasted garlic until creamy.
  3. Add the chickpeas to the food processor and process until creamy.
  4. Taste the hummus. Add additional harissa, sea salt, cumin and lemon juice to taste. I like this recipe with the entire amount of each ingredient but I know that some people are sensitive to harissa, sea salt etc. Adjust each ingredient to your own taste.
  5. Serve hummus fresh with crackers, vegetable and pita. This hummus also makes a delicious sandwich spread. Store in the fridge for up to 4-5 days in a sealed container.
1) If you do not have roasted garlic ready in your fridge, you will have to roast an entire head of garlic for this recipe. Store unused roasted garlic cloves in your fridge for up to a week.
2) Adjust cumin to taste.
3) Adjust harissa based on how spicy you like your hummus.
4) Use chickpeas liquid (the water from the chickpea can) for an oil-free version on this recipe. To make this recipe completely oil-free, experiment with making homemade oil-free harissa paste (I haven't been able to find a store-bough oil-free version) OR add in equal parts of the harissa spices (tomato/red pepper paste, coriander powder, coriander seeds, cumin and chili peppers).
5) Adjust sea salt to taste.
6) Adjust lemon juice to taste.
Recipe by Ceara's Kitchen at