Harissa Hummus with Dukkah

This spread is perfection! It’s creamy, spicy & crunchy in one. Dip your bread, crackers or vegetables in it and enjoy the spicy kick it leaves in your mouth!

When we were in Cape Town, South Africa this year, we had to leave a few days before my birthday. Since it was also my father-in-law’s birthday the day we left, we decided to have a joint party a few days before our respective birthdays. So my wonderful mother-in-law and my darling husband bought lots of delicious treats for our birthday breakfast! There were muffins, cupcakes bread, fruit, avo, cheese and different spreads.

And one of the spreads was a variation of this which I instantly fell in love with!!! Woolworths in South Africa has the nicest food and this hummus did definitely not disappoint! There were a few other spreads but this one was by far my favorite. It was so creamy and had such a kick to it that I ate most of it by myself. Not everyone loves spice but I certainly do!!

So the bottom part was a delicious creamy hummus, followed by a very spicy harissa layer and topped with dukkah. Since I recently started to make my own dukkah mixture, it only made sense to try and recreate this delicious spread. Which – to be fair – took a few attempts. But now I’ve figured it out and I am going to eat this many many times…

The important thing for a super creamy and fluffy hummus is the use of aquafaba. You don’t need the extra oil and it gets soooo creamy! Aquafaba is the liquid that the chickpeas are cooked in. So when you drain the can of chickpeas, just remember to keep the liquid. It couldn’t be easier!

Will you make this delicious dip soon? Or how about my Spicy Vegan Eggplant Dip?

Difficulty: Intermediate
Servings: 3


This spread is perfection! It's creamy, spicy and crunchy all in one. Dip your bread, crackers or vegetables in it and enjoy the spicy kick it leaves in your mouth!






  1. Drain the can of chickpeas and reserve the liquid (aquafaba). Add the chickpeas, tahini, salt, garlic powder and 1/4 + 1/8 cup of the aquafaba to a blender. Blend until all is soft and fluffy. 

  2. Pre-heat the oven to 180°C (356°F). Cover a packing tray with parchment paper.

    Seed the bell peppers and cut them into big pieces. Add to the tray together with the whole red chillis. Spray with olive oil. 

  3. Roast at 180°C (356°F) for 40 minutes. Then immediately add the peppers and chillis to a plastic bag and close it tightly. Let sit for 20 minutes, that way you can easily remove the peel. 

  4. Peel the peppers and chillis and remove the seeds from the chillis. Add peppers and chillis to a blender together with olive oil, salt, garlic powder and tomato paste. Blend until super smooth!

  5. Layer the hummus! First, add the creamy hummus to a bowl, then follow with the harissa. Top with dukkah! Enjoy!


  • Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Keep all of the liquid in the can and use as mentioned in the recipe (then if you need more for some reason, you have more).
  • Dukkah - here's my recipe
Keywords: spread, hummus, harissa, dukkah, layered spread, creamy hummus, dip, chickpeas, vegan, vegan spread, brunch,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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