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Spicy Harissa Hummus with Cilantro Sauce and Cumin Roasted Chickpeas

Ingredients

  • 2 red bell peppers, roasted
  • 1 (15 ounce) can of chickpeas or 1 1/2 cup cooked chickpeas
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons mild harissa sauce (recipe notes)
  • 1 teaspoon cayenne powder
  • 1 medium garlic clove, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • Sea salt to taste

Cilantro Sauce

  • 2 garlic cloves, roughly chopped
  • 1 cup packed cilantro (about 1 bunch)
  • 1 teaspoon sea salt
  • 1 drop doTERRA cumin essential oil*
  • 1 teaspoon ground cardamom
  • 1/3 cup extra-virgin olive oil

Cumin Roasted Chickpeas

  • 2 (15 ounce) cans chickpeas, thoroughly rinsed and drained
  • 3 tablespoons avocado oil (recipe notes)
  • 2 drops doTERRA cumin essential oil*
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  • Place a rack in upper part of the oven and turn the broiler on high. Broil peppers on baking sheet, turning on occasion, until flesh is soft and skins are charred, about 12 to 15 minutes. Transfer bell peppers to a medium bowl and cover tightly with plastic wrap for about 10 minutes so that they can steam.
  • Remove skins from bell peppers (doesn't have to be perfect), remove and discard ribs and seeds. Combine red bell peppers, chickpeas, lemon juice, tahini, garlic, harissa, cayenne and salt in a food processor. Process until smooth, about 1 minute.
  • With the motor running, add the olive oil and continue to process until hummus is creamy, about another minute. Taste and season with salt. Transfer hummus to a bowl, drizzle with more olive oil, cilantro sauce and cumin roasted chickpeas.

Cilantro Sauce

  • Add the cilantro, garlic, cumin essential oil, cardamom l in a food processor. Process until the mixture is mixed together and finely chopped. While running the food processor, slowly drizzle the in the olive oil. Scrape down the sides, add salt and pepper and blend until sauce is smooth.

Cumin Roasted Chickpeas

  • Preheat oven to 400 degrees Fahrenheit.
  • Place the chickpeas in a bowl and toss with the olive oil, cumin essential oil, olive oil, salt and pepper until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crispy, about 45 minutes.

Notes

  • I bought the mild harissa sauce, not realizing it was really mild. If you add a hot harissa sauce then I would forego the cayenne powder.
  • I always try and use avocado oil when I am roasting at high temperatures because it has a very high smoke point. You can use olive oil just as easily.
  • If you do not wish to use the cumin essential oil you can substitute 1 teaspoon of cumin in both areas of the recipe.
 
* You do not have to use doTERRA essential oils but if you do use essential oils make sure they are food-grade and safe for internal consumption.