Harissa-spiked houmous

Harissa-spiked houmous

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(10 ratings)

Prep: 10 mins

Easy

Serves 10
A breeze to whip up, streets ahead of shop-bought versions, plus it's lower in fat, too

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal111
  • fat7g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre2g
  • protein4g
  • salt0.33g
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Ingredients

  • 2 x 400g cans chickpeas, rinsed and drained
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • lemon juice, to taste
  • 2 tbsp harissa paste (see TIP below)
  • 1 tbsp tomato purée

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.

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Comments (12)

simonewoolley's picture
4

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
4

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
3

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
3

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
3

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

coolcook's picture
2

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

baltar's picture
1

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
5

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

elainegrima's picture
5

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

nomiwoo's picture
1

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

sharkfin's picture
3.75

If you're looking for more of a shop bought taste, try adding a teaspoon of unrefined brown sugar (sugar is always the magical ingredients in store bought items ) Also,only use 1 1/2 tablespoons of the harissa paste (I use Harissa by Sainsburys in the little jar)
I find this is the nearest taste to their shop sold version that sadly they have stopped making!
And finally, the squeezed juice of a wholelemon and plenty of pepper and Lo salt (its always the seasoning that makes the difference)
Hope that helps

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