- Preparation and cooking time
- Serves 10
- STEP 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 seconds until nobbly. Season with salt and a good squeeze of lemon juice.
- STEP 2
Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the hummus to serve.