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.
Ingredients
Spicy Harissa hummus
- 2 14oz cans Chickpeas rinsed and drained
- 1½ 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.