Harissa Hummus with Za’atar

Cook Eat WorldMiddle EasternHarissa Hummus with Za’atar
By Published On: October 19th, 2019

Few things in life are as satisfying as a big old bowl of hummus with a bunch of bread. When teamed with the Middle Eastern spice blend of Za’atar and the North African fiery Harissa the nutty, creamy hummus is given a wonderful warming spice. So simple, so effective! Learn how…

Harissa Hummus with Za'atar

My Harissa Hummus with Za'atar was the perfect accompaniment to my super juicy grilled lamb this evening. Hummus is a versatile dish - as a meze small plate, it's an excellent communal grazing food - inviting and moreish. As a side accompaniment to meat it's even more inviting.

Spice things up with Tunisian Harissa

Tonight, I prepared my hummus slightly differently from my regular recipe. I omitted the tahini for one, in favour of a little yoghurt and the star of the show, the spicy Tunisian pepper paste, harissa.

The finished dish is creamy, nutty and bright hummus with a spicy hit at the end. It's addictive! The scattering of the za'atar to finish gives an earthy, herbaceous addition.

Za'atar can be found across the Arab world and is a delectable herb and spice mix used to flavour and finish all manner of national dishes. Usually comprising of a combination of sesame seeds, chilli flakes, thyme, oregano, marjoram and sumac. It's a beautiful warming, fragrant addition to an already tasty favourite.

If you like to change up your hummus, you could also try my delicious and vibrant Ajvar Hummus

How to make my Harissa Hummus with Za'atar

Harissa Hummus with Za'atar

Harissa Hummus with Za'atar

Rate this recipe

5 from 2 votes
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Recipe by Lee
Course Side Dish
Cuisine Mediterranean, Middle Eastern
Prep Time10 minutes
Total Time10 minutes
Servings (adjustable) 6
Calories (per serving) | 101


  • 1 400g can chickpeas (drained - retain liquid)
  • 2 tbsp plain Greek yoghurt
  • 1/4 cup extra virgin olive oil
  • 2 tbsp harissa paste
  • 1 tsp smoked paprika
  • 1 lemon (juice of)
  • Salt & pepper


  • In a food processor, or using a stick blender, blend the chickpeas, yoghurt, olive oil, harissa paste, lemon juice and salt & pepper until you've got a texture you like. I like mine super smooth - but others like theirs with more texture. You decide. Add some of the chickpea liquid if it's too thick.
  • Arrange in a bowl and pour over more extra virgin olive oil and scatter generously with the za'atar. I usually serve this as a communal offering, so will serve with lots of warmed flatbreads. I will sometimes serve as an accompaniment to meat and poultry too.


Calories: 101kcal (5%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 70mg (3%) | Potassium: 66mg (2%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 198IU (4%) | Vitamin C: 10mg (12%) | Calcium: 12mg (1%) | Iron: 1mg (6%)
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Harissa Hummus with Za'atar

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