Harissa-Spiked Houmous

1. 1

   Put three-quarters of the chickpeas in a food processor with 3 T olive oil, garlic and half a cup of water.

2. 2

   Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.

3. 3

   Add the rest of the chickpeas, then whiz again for a few seconds until nobbly.

4. 4

   Season with salt and a good squeeze of lemon.

5. 5

   Mix together the harissa and tomato puree with the rest of the olive oil.

6. 6

   Drizzle over the houmous to serve.

7. 7

   **TIP**.

8. 8

   Purchase Belazu Rosa Harissa (in jars from delis and supermarkets) which is relativelt mild but with a complex flavour.

9. 9

   Some tubes of North African harissa can be explosively hot - use extra tomato puree and olive oil to lighten.

* Per serving · 4 servings · Values may vary.

No additional tips available.