Spicy Harissa & Roasted Red Pepper Hummus

Spicy Harissa Hummus
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

High protein plants combined with hot spices come together for a light, metabolism boosting snack for your day. We’re talking about hummus with harissa. It’s one of my absolute favorite foods!  It’s incredibly versatile in flavor and works so well in a wide array of recipes.  Hummus is perfect for a snack with veggie sticks, toasted flatbread or corn tortilla triangles.  We love to use it as a spread on veggie burgers, wraps or just eat it straight off the spoon!  My kids love to dive in after school or hot days at the beach with their favorite dipper.  I like to add a scoop on top of veggie-heavy lunch salads to add protein, healthy fats and loads of flavor to power me through a busy afternoon and evening.

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  • 1/4 cup (60 ml) Moroccan Red Pepper Harissa
  • 1/3 cup (50 g) tahini
  • 1 can BPA free garbanzo beans (chick peas)
  • ½ lemon
  • 1-2 cloves garlic
  •  sea salt, to taste
  • ¼ tsp fresh ground black pepper
  • 2 whole roasted red peppers, seeded
  • 1 cup (250 ml) olive oil, or 1/2 cup olive oil and 1/2 cup water
  • 1 tsp hot sauce
  • fresh parsley and chives, for garnish


  1. Drain and rinse chick peas.
  2. Cut lemon in half and smash garlic to remove shell.
  3. To roast red peppers:
    Place the peppers cut side down on a rimmed baking sheet that has been lined with foil. Roast the peppers in the pre-heated 450 F (230 C) oven for about 25 minutes; until the skins are wrinkled and the peppers are slightly charred, rotating the baking sheet if necessary for even roasting. Peppers are done when skin is blackened and flesh is soft.
  4. In a food processor or blender, add tahini, chick peas, lemon juice, garlic, peppers, hot sauce (harissa), salt and pepper with a bit of olive oil.
  5. Blend and while churning add more olive oil slowly. Feel free to substitute water for some of the oil for a fluffier texture and lower calorie option.
  6. Garnish with fresh parsley, chives or any herb.


  • Harissa sauce – hot sauce, tapenade
  • Red peppers – green or other color peppers, other veggies like scallion, carrot, beet

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 24

  • Nutrition per serving:
  • Calories120
  • Fat10g
  • Saturated Fat1.5g
  • Cholesterol0mg
  • Sodium160mg
  • Carbohydrates7g
  • Fiber2g
  • Sugars1g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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