Harissa-Spiked Houmous

Name: Harissa-Spiked Houmous
Ingredients: chickpeas, rinsed and drained (2 cans - 14 1/8 oz); 5 tablespoons olive oil; 1 garlic clove, crushed; lemon juice, to taste; 2 tablespoons harissa (go easy, we only used 1 T); 1 tablespoon tomato puree

6 ingredients

9 steps

Ingredients

chickpeas, rinsed and drained (2 cans - 14 1/8 oz)
5 tablespoons olive oil
1 garlic clove, crushed
lemon juice, to taste
2 tablespoons harissa (go easy, we only used 1 T)
1 tablespoon tomato puree

Directions

1

Put three-quarters of the chickpeas in a food processor with 3 T olive oil, garlic and half a cup of water.
2

Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
3

Add the rest of the chickpeas, then whiz again for a few seconds until nobbly.
4

Season with salt and a good squeeze of lemon.
5

Mix together the harissa and tomato puree with the rest of the olive oil.
6

Drizzle over the houmous to serve.
7

**TIP**.
8

Purchase Belazu Rosa Harissa (in jars from delis and supermarkets) which is relativelt mild but with a complex flavour.
9

Some tubes of North African harissa can be explosively hot - use extra tomato puree and olive oil to lighten.