12 Spicy Instant Pot Harissa Hummus Delights

Zesty flavors and quick meals are what we’re all about today, especially when they come together in a dish as versatile as hummus. Our ’12 Spicy Instant Pot Harissa Hummus Delights’ will take your taste buds on a fiery journey, perfect for those who love a little heat in their meals. Dive into this roundup and discover how easy it is to spice up your cooking routine with these Instant Pot wonders!

Instant Pot Harissa Hummus with Roasted Garlic

Mmm, imagine whipping up a bowl of hummus so good, it’ll make your taste buds do a happy dance. This Instant Pot Harissa Hummus with Roasted Garlic is not just a dip; it’s a flavor-packed adventure waiting to happen in your kitchen.

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1 tsp baking soda
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 tbsp harissa paste
• 1 head garlic
• 1 tsp salt
• 1/2 tsp cumin
• 3 tbsp olive oil
• 1/4 cup water (for blending)

Instructions

1. Rinse 1 cup dried chickpeas under cold water and place them in the Instant Pot with 4 cups water and 1 tsp baking soda. Lock the lid and set to Manual High Pressure for 45 minutes.
2. While the chickpeas cook, preheat your oven to 400°F. Cut the top off 1 head garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
3. Once the chickpeas are done, let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Drain the chickpeas, reserving some cooking liquid.
4. In a food processor, combine the cooked chickpeas, 1/2 cup tahini, 1/4 cup lemon juice, 2 tbsp harissa paste, roasted garlic cloves, 1 tsp salt, and 1/2 tsp cumin. Blend until smooth, adding 1/4 cup water as needed to reach your desired consistency.
5. With the processor running, drizzle in 2 tbsp olive oil until the hummus is creamy and well combined.
6. Transfer the hummus to a serving bowl, drizzle with the remaining olive oil, and a swirl of harissa paste for garnish.

Zesty, smoky, and with a kick that’ll wake up any dish, this hummus is your new go-to for everything from veggie dips to sandwich spreads. The roasted garlic adds a sweet depth, while the harissa brings the heat—perfect for those who like their flavors bold and their meals easy.

Creamy Instant Pot Harissa Hummus with Tahini

Mmm, get ready to dip into the creamiest, dreamiest hummus that’ll make your taste buds do a happy dance! This Instant Pot harissa hummus with tahini is not just a snack; it’s a flavor-packed adventure that’s ridiculously easy to whip up. Perfect for those who like their food with a side of fun and a kick of spice!

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1/4 cup tahini
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 2 cloves garlic, minced
• 1/4 cup lemon juice

Instructions

1. Rinse the dried chickpeas under cold water and drain.
2. Add the chickpeas and 4 cups of water to the Instant Pot. Secure the lid and set the valve to sealing.
3. Cook on high pressure for 40 minutes, then allow the pressure to release naturally for 20 minutes.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid.
5. In a food processor, combine the cooked chickpeas, tahini, harissa paste, olive oil, salt, cumin, garlic, and lemon juice. Blend until smooth.
6. While blending, slowly add the reserved cooking liquid until the desired consistency is reached.
7. Transfer the hummus to a serving bowl and drizzle with additional olive oil and a sprinkle of cumin for garnish.

Velvety smooth with a fiery kick, this hummus is a game-changer for your snack time. Serve it with warm pita bread or as a bold spread on your next veggie wrap for an unforgettable flavor explosion!

Spicy Instant Pot Harissa Hummus with Lemon Zest

Venture into the world of bold flavors with this Spicy Instant Pot Harissa Hummus with Lemon Zest that’s guaranteed to make your taste buds dance. Perfect for those who like their snacks with a kick and a zing, this recipe is a game-changer for your next gathering or a lazy Sunday fridge raid.

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1 tsp baking soda
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp harissa paste
• 1 tsp lemon zest
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/2 tsp cumin

Instructions

1. Rinse the dried chickpeas under cold water and drain.
2. In the Instant Pot, combine chickpeas, water, and baking soda. Secure the lid and set to Manual High Pressure for 45 minutes.
3. Once done, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid.
5. In a food processor, blend the chickpeas, tahini, lemon juice, harissa paste, lemon zest, garlic, salt, and cumin until smooth. Tip: For extra creamy hummus, blend for at least 3 minutes.
6. While blending, slowly drizzle in the olive oil and reserved cooking liquid until the desired consistency is achieved. Tip: The hummus will thicken in the fridge, so aim for a slightly looser texture than you prefer.
7. Taste and adjust seasoning if necessary. Tip: If you like it spicier, add an extra teaspoon of harissa paste.

Great for dipping, spreading, or even as a bold salad dressing, this hummus packs a punch with its spicy harissa and bright lemon zest. Serve it with warm pita, fresh veggies, or as a fiery companion to grilled meats for an unforgettable flavor experience.

Instant Pot Harissa Hummus with Smoked Paprika

Tantalize your taste buds with this fiery, smoky twist on classic hummus that’s so easy, it’s almost criminal. Perfect for those who like their dips with a side of drama and a sprinkle of ‘wow’.

Ingredients

• 1 cup dried chickpeas
• 3 cups water
• 2 tbsp harissa paste
• 1 tbsp smoked paprika
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1/2 tsp salt
• 3 tbsp lemon juice
• 2 tbsp olive oil

Instructions

1. Rinse 1 cup dried chickpeas under cold water and add them to the Instant Pot with 3 cups water.
2. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 35 minutes. Tip: No soaking needed, thanks to the Instant Pot’s magic!
3. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid.
5. Transfer the chickpeas to a food processor, add 2 tbsp harissa paste, 1 tbsp smoked paprika, 1/4 cup tahini, 2 cloves minced garlic, 1/2 tsp salt, and 3 tbsp lemon juice. Tip: For extra smooth hummus, peel the chickpeas—it’s worth the effort!
6. Blend until smooth, gradually adding the reserved cooking liquid and 2 tbsp olive oil until desired consistency is reached. Tip: Scrape down the sides of the processor to ensure everything is evenly mixed.
7. Serve immediately or chill for an hour to let the flavors meld beautifully.

Expect a hummus that’s boldly spiced, irresistibly creamy, and packed with layers of flavor. Try spreading it on warm pita or using it as a vibrant base for your next veggie platter—it’s a game-changer.

Chunky Instant Pot Harissa Hummus with Olive Oil Drizzle

Ready to dive into a bowl of bold, spicy, and utterly irresistible hummus? This Chunky Instant Pot Harissa Hummus with Olive Oil Drizzle is here to shake up your snack game with its fiery kick and creamy texture that’s just begging to be scooped up.

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp harissa paste
• 2 cloves garlic
• 1 tsp salt
• 1/4 cup olive oil

Instructions

1. Rinse 1 cup dried chickpeas under cold water and add them to the Instant Pot with 4 cups water.
2. Secure the lid, set the valve to sealing, and cook on high pressure for 40 minutes. Tip: For extra creamy hummus, soak the chickpeas overnight before cooking.
3. Once cooking is complete, allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
4. Drain the chickpeas, reserving 1/2 cup of the cooking liquid.
5. In a food processor, combine the cooked chickpeas, 1/4 cup tahini, 1/4 cup fresh lemon juice, 2 tbsp harissa paste, 2 cloves garlic, and 1 tsp salt. Tip: Adjust the harissa to control the heat level to your liking.
6. Process the mixture until smooth, gradually adding the reserved cooking liquid until desired consistency is achieved. Tip: For chunkier hummus, pulse the mixture instead of processing continuously.
7. Transfer the hummus to a serving bowl and drizzle with 1/4 cup olive oil before serving.

Marvel at the creamy yet chunky texture of this hummus, with each bite delivering a perfect balance of spicy harissa and rich tahini. Serve it with warm pita bread or as a fiery spread on your next sandwich for an unforgettable flavor explosion.

Instant Pot Harissa Hummus with Toasted Pine Nuts

Zesty and zippy, this Instant Pot Harissa Hummus with Toasted Pine Nuts is your ticket to flavor town without the hassle. Perfect for when you’re too busy adulting but still want to impress your taste buds (and maybe some friends).

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1 tsp baking soda
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp harissa paste
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/4 cup pine nuts

Instructions

1. Rinse 1 cup dried chickpeas under cold water and place them in the Instant Pot with 4 cups water and 1 tsp baking soda.
2. Secure the lid, set the valve to sealing, and cook on high pressure for 40 minutes. Tip: Baking soda helps soften the chickpeas faster.
3. Once done, let the pressure release naturally for 20 minutes, then quick release any remaining pressure.
4. Drain the chickpeas, reserving 1/2 cup of the cooking liquid.
5. In a food processor, combine the chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 tbsp harissa paste, 2 cloves garlic, and 1/2 tsp salt. Blend until smooth.
6. With the processor running, slowly drizzle in 1/4 cup olive oil and enough of the reserved cooking liquid to reach your desired consistency. Tip: The hummus will thicken as it cools, so aim for a slightly looser texture.
7. In a small skillet over medium heat, toast 1/4 cup pine nuts, stirring frequently, until golden brown, about 3-5 minutes. Tip: Keep an eye on them; pine nuts can go from toasted to burnt in seconds.
8. Transfer the hummus to a serving bowl, drizzle with a bit more olive oil, and sprinkle with the toasted pine nuts.

This hummus is luxuriously creamy with a fiery kick from the harissa, balanced by the nutty crunch of pine nuts. Serve it with warm pita or as a bold spread on your next veggie-packed sandwich.

Smooth Instant Pot Harissa Hummus with Cumin

Ever tried hummus that kicks you back with a spicy hug? Our Smooth Instant Pot Harissa Hummus with Cumin is here to turn your snack time into a flavor-packed adventure, no passport required.

Ingredients

• 1 cup dried chickpeas
• 3 cups water
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 clove garlic, minced

Instructions

1. Rinse 1 cup dried chickpeas under cold water until the water runs clear.
2. Combine chickpeas and 3 cups water in the Instant Pot. Secure the lid and set the valve to sealing.
3. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 20 minutes.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid.
5. In a food processor, blend the cooked chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp salt, and 1 clove minced garlic until smooth. Tip: For extra creaminess, add the reserved cooking liquid a tablespoon at a time until desired consistency is reached.
6. Transfer the hummus to a serving bowl and drizzle with additional olive oil and a sprinkle of cumin for garnish. Tip: Let the hummus sit for 10 minutes before serving to allow the flavors to meld beautifully.
7. Serve with warm pita bread or fresh veggies. Tip: For a smoky twist, lightly char the pita before serving.

Bold in flavor and silky in texture, this hummus is a fiery delight that pairs perfectly with your favorite dippers or as a bold spread on sandwiches. Try it atop a grilled chicken wrap for an unexpected kick that’ll have your taste buds dancing.

Instant Pot Harissa Hummus with Fresh Cilantro

Prepare to have your taste buds dazzled by this fiery, flavor-packed hummus that’s as easy to make as it is to devour. Perfect for those who like their dips with a side of adventure and a sprinkle of sass.

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp harissa paste
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil

Instructions

1. Rinse the dried chickpeas under cold water and drain.
2. Combine the chickpeas and water in the Instant Pot. Secure the lid and set the valve to sealing.
3. Cook on high pressure for 40 minutes, then allow the pressure to release naturally for 20 minutes.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid.
5. Transfer the chickpeas to a food processor. Add the tahini, lemon juice, harissa paste, garlic, and salt.
6. Process until smooth, scraping down the sides as needed. Tip: For extra creamy hummus, process for at least 3 minutes.
7. With the processor running, slowly add the reserved cooking liquid until the desired consistency is reached.
8. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with fresh cilantro.
9. Tip: For a smoother texture, peel the chickpeas after cooking. Tip: Adjust the amount of harissa paste based on your heat preference.

Absolutely irresistible, this hummus boasts a velvety texture with a bold, spicy kick from the harissa, balanced by the freshness of cilantro. Serve it with warm pita, crisp veggies, or as a daring sandwich spread to elevate any meal.

Rich Instant Pot Harissa Hummus with Roasted Red Peppers

Excuse me, but have you ever met a hummus so bold it practically winks at you from the bowl? This Rich Instant Pot Harissa Hummus with Roasted Red Peppers is here to steal the spotlight at your next gathering, blending smoky sweetness with a kick that’ll have your taste buds doing a happy dance.

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1 tsp baking soda
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic
• 1 tsp salt
• 2 tbsp harissa paste
• 1/2 cup roasted red peppers
• 2 tbsp olive oil
• 1/2 tsp cumin

Instructions

1. Rinse 1 cup dried chickpeas under cold water and drain.
2. Combine chickpeas, 4 cups water, and 1 tsp baking soda in the Instant Pot. Secure the lid and set to Manual High Pressure for 45 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid.
5. In a food processor, blend the cooked chickpeas, 1/2 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, 1 tsp salt, 2 tbsp harissa paste, 1/2 cup roasted red peppers, 2 tbsp olive oil, and 1/2 tsp cumin until smooth. Tip: For extra creamy hummus, blend for at least 3 minutes.
6. If the hummus is too thick, gradually add the reserved cooking liquid until desired consistency is achieved. Tip: The hummus will thicken as it cools, so aim for a slightly looser texture than you’d prefer.
7. Taste and adjust seasoning if necessary. Tip: A pinch of smoked paprika can add an extra layer of depth to the flavor.

This hummus boasts a velvety texture that’s perfect for slathering on warm pita or as a bold companion to crisp veggies. The harissa and roasted red peppers create a symphony of flavors that’s smoky, spicy, and slightly sweet—ideal for those who like their dips with a side of adventure.

Instant Pot Harissa Hummus with a Hint of Mint

Vibrant, flavorful, and downright addictive, this Instant Pot Harissa Hummus with a Hint of Mint is about to become your new obsession. Perfect for those who like their dips with a kick and a refreshing twist, it’s a game-changer for your snack game.

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1 tsp baking soda
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp harissa paste
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp fresh mint, finely chopped

Instructions

1. Rinse the dried chickpeas under cold water and drain.
2. In the Instant Pot, combine chickpeas, water, and baking soda. Secure the lid and set to Manual High Pressure for 45 minutes.
3. Once cooked, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
4. Drain the chickpeas, reserving 1/4 cup of the cooking liquid.
5. In a food processor, blend the chickpeas, tahini, lemon juice, harissa paste, garlic, and salt until smooth. Tip: For extra creamy hummus, blend for at least 3 minutes.
6. With the processor running, slowly drizzle in the olive oil and reserved cooking liquid until the desired consistency is achieved.
7. Transfer the hummus to a bowl and stir in the chopped mint. Tip: Let the hummus sit for 30 minutes before serving to allow the flavors to meld.
8. Drizzle with additional olive oil and a sprinkle of mint before serving. Tip: Serve with warm pita bread or fresh veggies for a delightful crunch.

Lusciously smooth with a fiery harissa kick and a cooling mint finish, this hummus is a flavor rollercoaster. Try spreading it on toast with avocado for an epic breakfast twist, or dollop it onto grilled meats for an instant flavor upgrade.

Bold Instant Pot Harissa Hummus with Chili Flakes

Feast your eyes and prepare your taste buds for a hummus that packs a punch and leaves blandness in the dust. This isn’t your grandma’s hummus—unless your grandma is a fearless flavor warrior, in which case, lucky you!

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1 tsp baking soda
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp harissa paste
• 1 tsp chili flakes
• 2 cloves garlic
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/2 cup ice water

Instructions

1. Rinse 1 cup dried chickpeas under cold water and drain.
2. In an Instant Pot, combine chickpeas, 4 cups water, and 1 tsp baking soda. Secure the lid and set to Manual High Pressure for 45 minutes.
3. Once cooking is complete, allow pressure to release naturally for 20 minutes, then quick release any remaining pressure.
4. Drain chickpeas, reserving 1/2 cup of the cooking liquid.
5. In a food processor, combine cooked chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 tbsp harissa paste, 1 tsp chili flakes, 2 cloves garlic, and 1/2 tsp salt. Process until smooth.
6. With the processor running, slowly drizzle in 2 tbsp olive oil followed by 1/2 cup ice water until the hummus is creamy and light.
7. Adjust seasoning if necessary, then transfer to a serving bowl.

Silky smooth with a fiery kick, this hummus is a bold companion to crispy pita or a vibrant swirl atop your favorite bowl. Dare to dollop it on everything from grilled veggies to your morning toast—because why should avocados have all the fun?

Instant Pot Harissa Hummus with Sun-Dried Tomatoes

Kick your hummus game up a notch with this fiery, sun-kissed twist that’ll have your taste buds dancing the tango. Perfect for those who like their dips with a side of drama and a sprinkle of sunshine.

Ingredients

• 1 cup dried chickpeas
• 3 cups water
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp harissa paste
• 1/4 cup sun-dried tomatoes
• 2 cloves garlic
• 1 tsp salt
• 1/2 tsp cumin
• 2 tbsp olive oil

Instructions

1. Rinse 1 cup dried chickpeas under cold water and add them to the Instant Pot with 3 cups water. Secure the lid and set to Manual High Pressure for 45 minutes. Tip: Soaking chickpeas overnight can reduce cooking time, but it’s not necessary with an Instant Pot.
2. Once cooking is complete, allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure. Drain the chickpeas, reserving 1/2 cup of the cooking liquid.
3. In a food processor, combine the cooked chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 tbsp harissa paste, 1/4 cup sun-dried tomatoes, 2 cloves garlic, 1 tsp salt, and 1/2 tsp cumin. Blend until smooth, adding the reserved cooking liquid as needed to reach your desired consistency. Tip: For an extra smooth hummus, peel the chickpeas after cooking.
4. With the processor running, drizzle in 2 tbsp olive oil until fully incorporated. Taste and adjust seasoning if necessary. Tip: Letting the hummus sit for an hour before serving allows the flavors to meld beautifully.

Mouthwatering doesn’t even begin to cover it—this hummus is a velvety, bold symphony of flavors with a kick that’ll keep you coming back for more. Serve it with a drizzle of olive oil and a sprinkle of smoked paprika for an Instagram-worthy finish, or go rogue and use it as a spicy sandwich spread.

Conclusion

Vibrant and full of flavor, our ’12 Spicy Instant Pot Harissa Hummus Delights’ offers a treasure trove of recipes to spice up your meals. Whether you’re a hummus aficionado or new to the game, these recipes promise to delight. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!