Name: Harissa Hummus with Halloumi, Orange Honey, and Charred Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed); 1/4 cup freshly squeezed lemon juice, or to taste; 3 tablespoons tahini; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 3/4 teaspoon sea salt; Freshly ground black pepper, to taste; 1 tablespoon harissa; 1 teaspoon smoked paprika; 1 teaspoon cumin; Water, as needed to thin; 1 medium bunch of broccoli, chopped into medium florets; 2 teaspoons extra-virgin olive oil; Pinch each sea salt and freshly ground black pepper; Pinch of hot pepper flakes; 1/2 of a lemon, sliced and seeds removed; 100 grams halloumi cheese, sliced; 1 tablespoon honey; 1 1/2 teaspoons lemon zest; 1 1/2 teaspoons orange zest; 1 teaspoon lemon juice; 1 teaspoon orange juice

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Up your hummus game with this harissa hummus that’s topped with halloumi, orange-infused honey, and charred broccoli! It’s just perfect for entertaining, with all the sweet, salty, smoky, and tangy flavours you could ask for.

Well, as it turns out, I really miss posting on a regular basis. I’m going to make a goal of sharing at least one new recipe a week during this season of life. 🙂

I hope you all had a great week, and here is a recipe that is perfect for the upcoming season of holiday entertaining. Canadian Thanksgiving is next weekend, and I’m pretty sure that this harissa hummus with halloumi, orange honey, and charred broccoli is going to be gracing my appetizer table. (By the way, if you are vegan, be sure to read the “notes” section of the recipe card for how to make this recipe vegan.)

Speaking of delicious food, we had the tastiest weekend! We finally tried Heartbreakers Pizza on Saturday. We got the “Hot Shot” and the “Pineapple Pie.” It was so tasty! I also made this avocado kale Caesar salad (minus the sweet potato fries) to go with. I didn’t use all of the dressing on the kale, so I used it as a dipping sauce for the pizza. I highly recommend trying this. Today, I spent the afternoon cooking and baking. I made this Sunday Chili from Pinch of Yum with white rice and pumpkin sourdough bread from the farmers’ market, and these Apple Cinnamon Rolls from Half-Baked Harvest. Those are two of my favourite food blogs for recipes to make on days when I’m not creating my own recipes. It was a great way to while away a few hours in the kitchen on a cool, rainy day. As Lucy Maud Montgomery famously wrote, “I’m so glad I live in a world where there are Octobers.” I couldn’t agree more!

Yes, so that was my weekend. Pretty uneventful, restful, and filled with lots of good food and company. I hope yours was just as fun and delicious.

And now, on to the purpose of this post. Harissa hummus! Have you tried harissa before? It’s a middle eastern hot chili paste that is now widely available in grocery stores. You could make your own, but I usually just buy a jar at Whole Foods. The brand that I used in this recipe is Mina. It has a spicy, smoky flavour, which is great in this hummus.

If you just want to make the hummus and leave it at that, awesome. You’ll have a delicious dip. But if you want to fancy it up just a bit, top it off with fried halloumi, charred broccoli, and citrus-infused honey. You will love it!

here are the ingredients you’ll need to make this harissa hummus:

Chickpeas
Lemon juice
Tahini
Extra-virgin olive oil
Garlic
Sea salt
Pepper
Harissa
Smoked paprika
Cumin

For the fried halloumi:

Halloumi cheese

For the citrus honey:

Honey
Lemon zest
Orange zest
Lemon juice
Orange juice

For the charred broccoli:

Broccoli
Extra-virgin olive oil
Salt and pepper
Chili flakes
Lemon

how to make it:

Start by making the hummus. Place all of the ingredients in a food processor. Process until smooth, adding more lemon juice or water to thin out to your liking. Transfer into an airtight container until ready to serve.

Meanwhile, roast the broccoli: Preheat the oven to 425 F. Place the broccoli florets on a large rimmed baking sheet. Toss with the oil, salt, pepper, and chili flakes. Arrange the lemon slices around the broccoli. Roast for 15-20 minutes, until tender and charred in some spots. Remove from the oven and set aside.

Fry the halloumi. Warm a large skillet over medium heat. Once hot, add the sliced halloumi. Cook for 2-3 minutes per side, until browned and crispy. Note: When the halloumi starts to cook, a lot of liquid will be drawn out of it and it will bubble up a bit. This is normal. It will evaporate as the cheese cooks. Remove from the heat and transfer onto a plate.

Make the orange honey: Place the honey and zest in a small saucepan. Warm over low heat until it melts/thins out. Remove from the heat and stir in the lemon and orange juice.

To assemble: Place the harissa hummus in a nice serving bowl. Arrange the halloumi, charred broccoli, and lemon over top. Drizzle with the honey. Serve with sliced baguette, crackers, multigrain tortilla or pita chips, etc. The hummus, halloumi, and charred broccoli are also delicious in a pita for a tasty lunch- just saying!

And there you have it. Make it as simple or as complicated as you like. For a vegan option, simply omit the halloumi and honey, or use vegan honey (such as apple “honey”).

more appetizer recipes

I hope that you love this harissa hummus recipe! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!