Harissa-spiked houmous

Harissa-spiked houmous

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

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian

Vegetarian, Vegan

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.
Try

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.

Pitta crisps

Heat oven to 190C/170C fan/gas 5. Split 6 pittas horizontally into two circles, then cut each into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush the pitta triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt. Bake for 10-15 mins, until golden. Leave to cool on the tray.

PER SERVING

111 kcalories, protein 4g, carbohydrate 8g, fat 7 g, saturated fat 1g, fibre 2g, sugar 1g, salt 0.33 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

  • Binder photo Nomiwoo

    01 June 2009

    Nomiwoo rated and commented on this recipe

    1 stars

    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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  • Binder photo elaine

    06 June 2009

    elaine commented on this recipe

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

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  • Binder photo elaine

    06 June 2009

    elaine rated and commented on this recipe

    5 stars

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

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  • Binder photo Baltar

    31 July 2009

    Baltar rated and commented on this recipe

    1 stars

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

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  • Binder photo sheena

    23 September 2009

    sheena rated and commented on this recipe

    2 stars

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

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  • Binder photo MissWah

    16 October 2009

    MissWah rated and commented on this recipe

    3 stars

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

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  • Binder photo Irene's Food

    03 September 2010

    Irene's Food rated and commented on this recipe

    3 stars

    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.

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  • Binder photo My Kitchen

    29 January 2011

    My Kitchen rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Sugarlady

    11 August 2011

    Sugarlady commented on this recipe

    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.

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  • Binder photo ferrages

    02 November 2012

    ferrages rated and commented on this recipe

    4 stars

    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

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  • Binder photo Simon

    01 January 2013

    Simon rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian

Vegetarian, Vegan

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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PER SERVING

111 kcalories, protein 4g, carbohydrate 8g, fat 7 g, saturated fat 1g, fibre 2g, sugar 1g, salt 0.33 g

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