Harissa-spiked hummus

A breeze to whip up, streets ahead of shop-bought versions – plus it's lower in fat, too

  • Prep:10 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 111
  • fat 7g
  • saturates 1g
  • carbs 8g
  • sugars 1g
  • fibre 2g
  • protein 4g
  • salt 0.33g


  • 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


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.


  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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