In Season: 10-Minute White Bean Harissa Hummus & Spring Veggies

By Registered Dietitian Sarah Harper

This is not your average hummus. Harissa adds deep, peppery heat, balanced by the creamy richness of white beans. Coming together within minutes in a food processor, this harissa hummus is a bold, flavorful addition to any spring spread.

Lemon juice, garlic, cumin, and paprika add brightness and depth, while a few ice cubes blended in help whip it into a light, fluffy texture.

Serve with fresh-cut vegetables like radishes, snap peas, and carrots for a vibrant appetizer or healthy snack. It also makes an excellent spread for vegetarian wraps and sandwiches.

For a finishing touch, use the back of a spoon to create swoops on the surface, then top with a drizzle of olive oil, a spoonful of harissa, and a sprinkle of fresh parsley.

Harissa-Spiced White Bean Hummus

Servings: 6 (as an appetizer)
Time: 10 minutes

Ingredients
1 (15-ounce) can white beans (such as cannellini or Great Northern), drained and rinsed
2 garlic clove, roughly chopped
¼ cup tahini
2 tablespoons harissa paste, plus more for serving
3 tablespoons fresh lemon juice (from about 1 lemon)
2 tablespoons olive oil, plus more for drizzling
½ tsp cumin
½ tsp paprika
Kosher salt, to taste
3-4 ice cubes
Sliced spring vegetables (radishes, snap peas, carrots, cucumber), for serving

Directions

1. In a food processor, combine the white beans, garlic, tahini, harissa, lemon juice, and olive oil. Blend until mostly smooth, about 1 minute.

2. Add 3 to 4 ice cubes and blend again until the hummus is creamy and light. Taste and season with salt.

3. Transfer to a serving bowl. Use the back of a spoon to create swoops on the surface, drizzle with olive oil, and add an extra spoonful of harissa, if desired.

4. Serve with sliced spring vegetables for dipping, fresh pita, or use as a flavorful sandwich spread. Store leftovers in an airtight container in the fridge for up to 5 days.