Spicy Harissa Pepper Hummus {Cava Copycat}

5 from 1 vote

This spicy harissa pepper hummus has a deliciously smokey, garlicky, and spicy flavor brightened with citrusy lemon juice.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: Mediterranean

Diet: Low Calorie

Keyword: cava copycat recipes, cava hummus, cava spicy hummus, spicy harissa hummus, spicy pepper hummus

Servings: Servings

Calories: 180kcal

Drain and rinse the canned chickpeas in a colander. Allow the chickpeas to drip dry of any additional water from rinsing.
2 15.5 oz cans Chickpeas
Go through the drained chickpeas, and remove the skins off of the individual beans.
Transfer the peeled chickpeas to a food processor and pulse until they resemble a coarse powder-like consistency.
Add the remaining ingredients to the blender, starting with 1 ice cube. Blend until smooth, and add additional ice cubes if the hummus still appears a little bit grainy.
2 tablespoon Calabrian chilli paste, ½ cup Roasted red peppers, ½ cup Tahini, ⅓ cup Extra virgin olive oil, 1 Lemon, 3 cloves Garlic, 3-4 Ice cubes, ¼ teaspoon Ground cumin
Taste for salt, and season as needed. Serve with a drizzle of olive oil!
3 teaspoon Sea salt

Use a blender instead of a food processor. A blender has more power to break down the chickpeas into a smooth consistency, whereas a food processor will lend a more coarse and grainy feel.
Start with less ice, and add as needed. You likely will not need more than 1 or 2 ice cubes to smooth out the hummus consistency. It is always easier to add than to take away!
Do not skip peeling the chickpeas. This makes a huge difference in the smoothness of the hummus. It is absolutely time-consuming and tedious, but it is well worth it.