Love Houmous (or hummus even)?
Fancy a little twist to spice things up?
How about a super-simple Harissa Houmous for a change; my twist on Jamie Oliver’s Simple Houmous recipe
Harissa is the North African equivalent to Gochujang or Sambal Oelek chilli pastes.
- 400g tin of Chickpeas
- 1 tbsp Tahini (sesame seed paste)
- 1 tbsp Harissa Paste
- 1 Lemon
- Extra Virgin Olive Oil
Rinse and drain the chickpeas in a sieve or colander, and place them in a food processor. Add the tahini and harissa with about 1 tbsp of olive oil. Squeeze in half of the lemon juice, pop the lid on, and blend away.
You may need to scrape down the sides of the bowl and add a touch more oil, water or lemon juice before blending it to a smooth consistency. Always be sure to give it a little taste and adjust to your liking – you shouldn’t need to add any salt as you would with plain houmous, but you may want to adjust how much harissa you add.
Serve with vegetable crudites or sliced pitta breads.
Now, if you fancy having a go at making your own Harissa paste, here’s how.
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