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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
  • Serves 10
  • Easy
  • Calories 111
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 7
  • Fibre 2
  • Salt 0.33

Nutrition per serving

  • Calories 111
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 7
  • Fibre 2
  • Salt 0.33

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

Tip

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

  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 secs until nobbly. Season with salt and a good squeeze of lemon juice.

  2. Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the houmous to serve.

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