Harissa-spiked hummus
Harissa-spiked hummus
2016-07-05 22:53:28
Ingredients
- 2 x 400g cans chickpeas , rinsed and drained
- 5 tbsp olive oil
- 1 garlic clove crushed
- lemon juice , to taste
- 2 tbsp harissa paste (see tip below)
- 1 tbsp tomato purée
Instructions
- Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water.
- Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
- Add the rest of the chickpeas, then whizz again for a few secs until nobbly.
- Season with salt and a good squeeze of lemon juice.
- Mix together the harissa and tomato purée with the rest of the olive oil.
- Drizzle over the hummus to serve.
Tina's tip
- I like to use Belazu Rose Harissa (in jars from delis and supermarkets) which is relatively mild but with a complex flavour. Some tubes of North African harissa can be explosively hot - use extra tomato purée and olive oil to lighten.
Tina's Cooks https://tinascooks.com/
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