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Harissa-spiced red pepper houmous recipe

Harissa-spiced red pepper houmous recipe

1 rating

Pimp shop-bought houmous with harissa, roasted red peppers and pumpkin seeds for an impressive starter or snack. We've used chopped up veggies as a serving suggestion but you could use crackers, bread sticks or toasted bread. See method

  • Serves 4
  • 10 mins to prepare and 6 mins to cook
  • 189 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp pumpkin seeds
  • 200g houmous
  • 1 tbsp harissa paste, plus extra for drizzling
  • 50g roasted red pepper antipasti, roughly chopped
  • 1 small garlic clove, crushed
  • 1 tbsp flat-leaf parsley, finely chopped
  • ½ lemon, zested

For the crudité

  • 1 red pepper, thinly sliced
  • 1 large carrot, cut into batons
  • ½ cucumber, cut into batons
  • 8 radishes, halved

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    1g 7%
  • Sugars

    8g 9%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 15g Protein 5.4g Fibre 5.2g


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Tip the pumpkin seeds onto an oven tray and pop in the oven for 6 mins, or until lightly toasted and golden. Leave to cool a little. 
  2. Meanwhile, tip the houmous, harissa, roasted peppers and garlic into a food processor and whizz until smooth. 
  3. To serve, spoon the houmous mixture into a bowl and scatter over the parsley, lemon zest and pumpkin seeds. Add a grind of freshly cracked black pepper and drizzle over a little more harissa. Serve with the crudité.

Tip The harissa houmous will keep in an airtight container in the fridge for up to 3 days.

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