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Harissa hummus

For parties, picnics, lunch-boxes and snacking - hummus is the perfect dip! It’s actually incredibly easy to make yourself, and you can flavour to your liking. This vegan Harissa hummus is a spicy version - it goes really well with falafels and kebabs, or can be served with crudités.  Also, it keeps well in the fridge for a few days.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin 400g or 2 cups of cooked chickpeas, drained
  • 2 Tbsp tahini
  • Juice of 1 lemon
  • 2 cloves of garlic minced
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp ground pepper
  • 2 Tbsp chopped flat parsley leaves
  • 2 Tbsp harissa paste

Method
 

  1. Put all ingredients in a blender. Whizz, while adding some water (or the chickpea’s cooking water) to achieve the desired texture and creaminess.
  2. Taste it and adjust the seasoning - add more harissa or a pinch of cayenne if you’d like it really fiery.
  3. Transfer the hummus into a serving bowl, add a drop of harissa and smudge it in with the base of the spoon.
  4. Garnish it with parsley and serve.