Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.

Blend: In a food processor add beans, tahini, garlic, salt, cumin, harissa paste and juice from half of a lemon. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. I also like to add 1-2 ice cubes--a trick I learned to help it get really creamy. Taste and add additional salt, if needed.

Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top and squeeze additional 1/2 lemon on top.

Serve: Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.

Store leftover harissa hummus in a covered container in the refrigerator for up to 1 week.