Harissa-Spiked Houmous
- Reviews 1
Ready In: 10 mins
Serves: 10
Ingredients
- chickpeas, rinsed and drained (2 cans - 14 1/8 oz)
- 5 tablespoons olive oil
- 1 garlic clove, crushed
- lemon juice, to taste
- 2 tablespoons harissa (go easy, we only used 1 T)
- 1 tablespoon tomato puree
Directions
- Put three-quarters of the chickpeas in a food processor with 3 T olive oil, garlic and half a cup 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 whiz again for a few seconds until nobbly.
- Season with salt and a good squeeze of lemon.
- Mix together the harissa and tomato purée with the rest of the olive oil.
- Drizzle over the houmous to serve.
- **TIP**.
- Purchase Belazu Rosa Harissa (in jars from delis and supermarkets) which is relativelt 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.
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