Harissa-Spiked Hummus

Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 16 (serving size: 2 tbsp. hummus and about 2 1/2 oz. vegetables)

Round out your holiday hors d’oeuvre plate with a variety of veggies and a couple dips—including this delicious smoky dip, and some tangy romesco. The harissa can be made and refrigerated up to 3 days in advance, and will elevate any store-bought hummus. 

Ingredients

  • 1large red bell pepper
  • 1medium serrano chile
  • 3medium garlic cloves, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon ground Aleppo pepper
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon plus 1/8 tsp. kosher salt
  • 3/4 teaspoon ground coriander
  • 1(10-oz.) container hummus
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Fresh and Roasted Vegetables From Our Romesco Recipe

Nutritional Information

  • Calories 121
  • Fat 8g
  • Satfat 1g
  • Unsatfat 4g
  • Protein 3g
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 249mg
  • Calcium 3% DV
  • Potassium 7% DV
  • Calories 121
  • Fat 8g
  • Satfat 1g
  • Unsatfat 4g
  • Protein 3g
  • Carbohydrate 12g
  • Fiber 4g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 249mg
  • Calcium 3% DV
  • Potassium 7% DV

How to Make It

Step 1

Preheat broiler to high with oven rack in middle of oven. Place bell pepper, chile, and garlic cloves on a rimmed baking sheet. Broil, turning occasionally, until bell pepper and chile are charred and garlic is softened, removing chile after about 6 minutes, garlic after about 10 minutes, and bell pepper after about 14 minutes. Transfer bell pepper and chile to a bowl; cover tightly with plastic wrap, and let stand 10 minutes. Peel, stem, and seed bell pepper and chile. Peel garlic cloves.

Step 2

Place bell pepper, chile, garlic, 2 tablespoons oil, lemon juice, Aleppo pepper, cumin, salt, and coriander in a food processor. Process until smooth, about 30 seconds.

Step 3

Spoon hummus into a serving bowl. Spoon harissa over hummus; drizzle with remaining 1 tablespoon oil, and sprinkle with parsley. Serve hummus with Fresh and Roasted Vegetables.

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