Roasted Harissa Hummus

Written by Marilyn Hawkes Category: Veg Out Issue: January 2016
Group Free


Photo by Brian Goddard; Roasted  Harissa  HummusWhen Executive Chef Patrick Karvis developed the TapHouse Kitchen menu, he wanted the offerings to be on the lighter, healthier side. He admits the restaurant’s hamburgers don’t fall into that category, but roasted harissa hummus ($8) fills the bill. “It’s great year-round – refreshing in the summer and holds up in the winter,” Karvis says.

Karvis whips up traditional hummus – a tangy mix of puréed garbanzo beans, fresh lemon juice and garlic, earthy tahini paste and extra virgin olive oil. To add some fire, he fashions housemade harissa, a North African chile paste made from a sweet and spicy blend of roasted and puréed red peppers with fresh garlic, cilantro, Dijon mustard, crushed red pepper, spices and lime juice. Instead of combining the chile-kissed mix with the hummus, Karvis floats a layer on top so diners can turn the heat level up or down to taste.

Most hummus comes with pita, but Karvis offers chewy triangles of grilled oregano flatbread from Wildflower Bread Co. The plate is handsomely dressed with thinly sliced local cucumbers, sweet heirloom cherry tomatoes, extra virgin olive oil and a smattering of Crow’s Dairy feta cheese to add a briny, salty element and a hint of texture. Karvis is happy to leave off the cheese for vegans, and for those with gluten intolerance, he’ll jettison the flatbread in favor of extra vegetables. “I’m always willing and able to accommodate.”

TapHouse Kitchen
6137 N. Scottsdale Rd.,