Harissa-spiked Houmous

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• chickpeas, rinsed and drained (2 cans - 14 1/8 oz)
• 5 tablespoons olive oil
• 1 garlic clove, crushed
• lemon juice, to taste
• 2 tablespoons harissa (go easy, we only used 1 t)
• 1 tablespoon tomato puree

Recipe

• 1 put three-quarters of the chickpeas in a food processor with 3 t olive oil, garlic and half a cup of water.
• 2 blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
• 3 add the rest of the chickpeas, then whiz again for a few seconds until nobbly.
• 4 season with salt and a good squeeze of lemon.
• 5 mix together the harissa and tomato purée with the rest of the olive oil.
• 6 drizzle over the houmous to serve.
• 7 **tip**.
• 8 purchase belazu rosa harissa (in jars from delis and supermarkets) which is relativelt 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.