Harissa-spiked houmous
Harissa-spiked houmous
A breeze to whip up, streets ahead of shop-bought versions, plus it's lower in fat, too
- Prep: 10 mins
- Serves 10
- Easy
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
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.
Method
-
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.
-
Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the houmous to serve.
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