Spicy Harissa Hummus with chargrilled vegetables 

– creamy vegan dip 

A super easy, creamy, gluten-free, and delicious spicy harissa hummus topped with chargrilled broccoli, peppers, onions, and black beans. This is a luxe, spicy, and creamy blender hummus that you can make in minutes. 

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This creamy, silky spicy harissa hummus with chargrilled vegetables is mouthwateringly tasty. Serve this delicious hummus with roasted vegetables as a healthy dinner or lunch. Or eat the hummus on a pita or crackers, and use it as a sandwich topping with avocado slices and sprouts. There are just so many tasty ways to eat hummus and I’m here for all of them. 

Let’s dive right into this bowl of goodness because this is one delicious healthy spicy hummus bowl topped with chargrilled vegetables. And not just any veggies. We’re talking grilled, lightly charred nutty broccoli, roasted peppers, and sweetly grilled almost Caramelized onions all topped with tender black beans and lots of fresh herbs. It’s a delicious, nutritious bowl packed full of flavors and plant-based protein.

Reasons why you need to make this spicy harissa hummus with chargrilled vegetables 

  • It’s creamy, healthy, and delicious hummus 
  • Totally snackable – great as a healthy delicious dinner or snack
  • Great lunch option as a sandwich topping 
  • Amazing dip for game night
  • Party favorite dish
  • Loaded with protein and nutrients 
  • Vegan
  • Gluten-free 
  • Amazing in everything – use as a dip, in wraps, on sandwiches, and much more

In case you aren’t convinced yet. Just make it, eat it and you will know exactly why this is a recipe you will be adding to your favorite recipes. 

The trick to getting silky smooth hummus 

There are two tricks to getting the creamiest silkiest hummus ever, and they’re surprisingly easy. The first step is to use chickpeas that are cooked to complete tenderness. You can either cook the chickpeas yourself until they become soft and completely tender to the bite or for my favorite simple creamy hummus option you can use canned chickpeas. 

The second step to getting creamy hummus is to remove the skins from the chickpeas. Is this step completely necessary? Not if you’re as lazy as I am and don’t mind a creamy hummus that has a little bite. But if you want completely silky hummus you will want to remove the skins. 

What ingredients do you need to make the best creamy vegan hummus

Not a lot. Making spicy harissa hummus is surprisingly simple and doesn’t require a lot of ingredients or time. The only ingredients you need to make hummus are:

  • chickpeas, rinsed and drained 
  • harissa, depending on how spicy you want it to use less or more
  • garlic, minced
  • salt 
  • olive oil 
  • lemon juice 
  • fresh basil, optional garnish

That’s all it takes to make the best vegan spicy creamy hummus. Now, let’s take a look at how to make this tasty dish.

How to make creamy silky spicy harissa hummus step by step

  • Step 1. Remove the skins from the cooked chickpeas by gently pinching each chickpea. The skins should come off easily. Discard the skins and place the chickpeas in a blender or food processor.
  • Step 2. Next, add olive oil, garlic, harissa, and seasoning to the blender or food processor. Blend until smooth and creamy. Scrape down the sides a few times and add the remaining water one spoonful at a time between blending until you have the smooth and creamy consistency you prefer.
  • Step 3. Taste test and add more salt and harissa if needed. For extra creaminess, stir in one more tablespoon of olive oil and serve.

What do you need to make chargrilled vegetables 

You can use any of your favorite vegetables in this recipe. There are no rules with this tasty dish. 

Let’s break down the ingredients I use to make my chargrilled vegetables 

  • Broccoli 
  • Peppers 
  • Onions
  • Black beans 
  • Olive oil 
  • Paprika 
  • Salt
  • Thyme
  • Oregano 
  • Fresh basil 

How to make chargrilled vegetables step by step

  • Step 1. Preheat the oven to 400F and line a baking sheet with baking paper.
  • Place all the chopped vegetables on the lined baking sheet. Drizzle with olive oil and season with salt, paprika, thyme, and oregano. Toss to combine until all the vegetables are coated in seasoning and oil.
  • Step 2. Bake the vegetables for 20 minutes. Remove the vegetables from the oven and pour drained black beans onto the vegetable sheet. Toss to combine everything and place the vegetables back in the oven. Bake for 10-15 minutes more or until the vegetables are golden and grilled to your liking.
  • Step 3. Remove the vegetables from the oven. Generously top the chargrilled vegetables over the spicy harissa hummus and garnish with fresh basil. 

Frequently Asked Questions

How to get extra creamy hummus?

Getting a super creamy hummus requires chickpeas cooked to complete tenderness (such as canned chickpeas) and going the extra mile by removing the skins. Removing the skins from the chickpeas will make the hummus extra silky and creamy.

How to remove skins from chickpeas?

Gently pinch the cooked (canned) chickpea with your fingers to remove the skins. The skin should come off easily. Discard the skins and keep the chickpeas.

Do I have to remove the skins from chickpeas to make hummus?

No. You only need to remove the skins from the chickpeas if you want completely silky hummus. If you don’t mind a creamy hummus with a little texture you can easily keep the skins on (I rarely remove the skins because I’m too lazy, but my hummus is still wonderfully creamy).

Can you make hummus without tahini?

Yes. This hummus is made without tahini.

How many calories are in hummus?

There are approximately 400 calories per serving of hummus if you eat it as a main meal. For a snack portion, the calories are closer to 250 kcal per portion because you’re eating less hummus.

How to store hummus?

Hummus is best stored in a clean sealed container in the refrigerator. It can keep for 3-4 days in the fridge. Just stir before serving and it should be as good as freshly made.

Can you make hummus in advance?

Yes. Hummus is great to make in advance. It will keep in the fridge for 3-4 days as long as it’s stored in a clean sealed container.

What to serve with hummus

Spicy Harissa Hummus with chargrilled vegetables

A super easy, creamy, gluten-free, and delicious spicy harissa hummus topped with chargrilled broccoli, peppers, onions, and black beans. This is a luxe, spicy, and creamy blender hummus that you can make in minutes. 
This creamy, silky spicy harissa hummus with chargrilled vegetables is mouthwateringly tasty. Serve this delicious hummus with roasted vegetables as a healthy dinner or lunch. Or eat the hummus on a pita or crackers, and use it as a sandwich topping with avocado slices and sprouts. 
Course Dinner, Snack
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

Spicy Harissa hummus 

  • 2 14oz cans Chickpeas rinsed and drained
  • tbsp Harissa or Hot Chili Sauce depending on how spicy you want it to use less or more
  • 2 cloves Garlic minced
  • ½ tsp Sea salt or Kosher Salt
  • 1 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 1 handful Fresh Basil (optional) for garnish

Chargrilled vegetables

  • 2 tbsp Olive Oil
  • 1 head Broccoli broken florets
  • 3-5 medium Onions cur into wedges
  • 3 Red Bell Pepper roughly chopped
  • 2 tsp Paprika
  • 2 tsp Dried Oregano
  • 3 tsp Dried Thyme
  • ½ tsp Sea salt or Kosher Salt
  • 1 15oz can Black Beans rinsed and drained
  • 1 handful Fresh Basil chopped

Instructions

Spicy Harissa Hummus

  • Remove the skins from the cooked chickpeas by gently pinching each chickpea. The skins should come off easily. Discard the skins and place the chickpeas in a blender or food processor.
  • Next, add olive oil, garlic, harissa, and seasoning to the blender or food processor. Blend until smooth and creamy. Scrape down the sides a few times and add the remaining water one spoonful at a time between blending until you have the smooth and creamy consistency you prefer.
  • Taste test and add more salt and harissa if needed. For extra creaminess, stir in one more tablespoon of olive oil and serve with a garnish of fresh chopped basil.

Making the chargrilled vegetables 

  • Preheat the oven to 400F and line a baking sheet with baking paper.
    Place all the chopped vegetables on the lined baking sheet. Drizzle with olive oil and season with salt, paprika, thyme, and oregano. Toss to combine until all the vegetables are coated in seasoning and oil.
  • Bake the vegetables for 20 minutes. Remove the vegetables from the oven and pour drained black beans onto the vegetable sheet. Toss to combine everything and place the vegetables back in the oven. Bake for 10-15 minutes more or until the vegetables are golden and grilled to your liking.
  • Remove the vegetables from the oven. Generously top the chargrilled vegetables over the spicy harissa hummus and garnish with fresh basil. 

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