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Jazz up shop-bought houmous with harissa, herbs and lemon for a quick and easy party dip. Serve with toasted flatbreads and raw vegetables
Mix the houmous with the lemon zest, juice and 1 tbsp olive oil. Spread over a small plate, then swirl in the harissa.
Scatter over the pine nuts and herbs, drizzle with a dash more oil, and serve with flatbreads or pitta, and cucumber sticks and radishes for dipping.
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