Harissa-spiked houmous

Harissa-spiked houmous

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(9 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 10

A breeze to whip up, streets ahead of shop-bought versions, plus it's lower in fat, too

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
111
protein
4g
carbs
8g
fat
7g
saturates
1g
fibre
2g
sugar
1g
salt
0.33g

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

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Method

  1. 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.
  2. Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the houmous to serve.

Recipe from Good Food magazine, June 2009

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Comments

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simonewoolley's picture
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This went down a storm at a dinner party recently. I actually ended up making it with one tin of chickpeas and one of butter beans by mistake- a bit wetter than ideal, but turned out otherwise fine. The harissa was great and v fiery. Served it with pitta and crudites.

moriere's picture
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Bought the Homous ( as I didn,t have access to a food procesor) but added the harrisa to drizzle - and made the pitta chips - great combination. Used as a starter to accompany sweet lamb tagine

carnivalady's picture

Didnt make the recipe since i have no idea what harissa is.However we in the caribbean find that ground cumin and scotch bonnet pepper sauce adds a flavour that makes everything taste better.

57406112's picture
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I used only 1 can of chick peas - a light lunch for 2 - plenty for us. I used North African harissa from a tube - added a little to taste as it is very strong. Only other thing added were toasted cumin seeds. Think of this as a "Chick Pea Dip" rather than houmous. I can't buy tahini in shops where I live so I'm used to chick pea dips without it.

imbrennan's picture
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This worked extremely well for me and friends ask me to make it again and again. I did add a couple of tablespoons tahini (as per one of Delia's recipes) and a bit more lemon juice and salt. I did it just with 1 tin of chickpeas and still had plenty to fill 2 ramekin dishes.

misswah's picture
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Recipe not the greatest but love the idea! Made my own recipe humous and added a heap harissa, yummEE!!

coolcook's picture
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didn't like this at all tasted very bland. would not use this recipe for Houmous again, would prefer to buy.

baltar's picture
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Followed the recipe. Didn't taste anything like Houmous as the recipe didn't include Tahini. Won't be making it again.

elainegrima's picture
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excellent recipe, I added Tahini and used Tabasco instead of Harissa. Super Yummy!!!!!!!!!!!!!!!!!!!!!!

elainegrima's picture
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excellent recipe, I added Tahini and used Tabasco instead of Harissa. Super Yummy!!!!!!!!!!!!!!!!!!!!!!

nomiwoo's picture
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Didn't like this at all - tasted watery and bland, not a patch on the shop bought version I usually get.

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