Monday, 7 November 2016

Harissa Houmous

This is a simple twist on my basic houmous recipe. It's very spicy and extremely more-ish! In fact the last few times I've doubled the recipe because it disappears to damn quickly!

Recipe - enough for 4 (just!)

400g canned chickpeas
1 tablespoon tahini paste
1 tablespoon harissa paste
2 teaspoons tomato paste
1 fat clove garlic
juice and zest lime
2 - 3 tablespoons olive oil
few sprigs coriander
pinch sea salt
water to thin if needed.

You can either place the whole lot into a food processor, whizz and serve.


You can be a bit fancier - first mix together the olive oil, the harissa and the tomato paste in a small bowl. Add a couple of chick peas and roll them around. Now fish those few chickpeas out cover and set aside - this is for a garnish.

Place 300g of chickpeas in the processor, add the tahini paste, the garlic and then whizz together using a little water to thin if need be. When it's creamy add the harissa mix, along with the juice and zest of the lime. Now add the rest of the can of chickpeas along with the coriander and whizz just enough to break up but still give a chunkiness and texture to the dip. Season with a little salt if need be, transfer to a serving bowl and garnish with the chickpeas, a sprinkle of coriander and a little olive oil.

Have a good start to your week
Love Lizx

 Harissa Houmous