🧆 Harissa hummus

6 servings · prep 10 min · cook 15 min

Ingredients

• 250 g cooked chickpeas
• 45 ml fresh lemon juice
• 120 g tahini
• 60 g harissa paste
• 1 garlic clove, minced
• 1 tsp salt
• 80 ml chickpea cooking water or ice-cold water
• 2 ice cubes
• Olive oil to serve

Method

1. If using canned chickpeas, rinse them well. For a truly smooth hummus, simmer them 10 to 15 min until very soft, then drain.
2. Put the chickpeas, lemon juice, tahini, harissa, garlic, salt, water and ice cubes in a food processor.
3. Blend 3 to 5 minutes, scraping the sides: it is the time, not the power, that makes hummus creamy and fluffy.
4. Add water a tablespoon at a time until you reach the consistency you want.
5. Taste and adjust salt, lemon or harissa.
6. Spread on a plate, drizzle with olive oil and spoon a little harissa on top.

Adapted from The Cooking Foodie (YouTube)

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