Harissa-spiked hummus

Harissa-spiked hummus

  • Rating: 3 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 10

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal111
fat7g
saturates1g
carbs8g
sugars1g
fibre2g
protein4g
low insalt0.33g
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Ingredients

Method

  • 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.

RECIPE TIPS
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.

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.

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    Overall rating

    Rating: 3 out of 5.9 ratings
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