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Nutrition: per serving

  • kcal111
  • fat7g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre2g
  • protein4g
  • salt0.33g
    low
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Method

  • step 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 seconds until nobbly. Season with salt and a good squeeze of lemon juice.

  • step 2

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

RECIPE TIPS
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.

Recipe from Good Food magazine, June 2009

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Comments, questions and tips (11)

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Overall rating

A star rating of 3 out of 5.11 ratings

simonewoolley

A star rating of 4 out of 5.

This went down a storm at a dinner party recently. I actually ended up making it with one tin of chickpeas and one of butter beans by mistake- a bit wetter than ideal, but turned out otherwise fine. The harissa was great and v fiery. Served it with pitta and crudites.

moriere

A star rating of 4 out of 5.

Bought the Homous ( as I didn,t have access to a food procesor) but added the harrisa to drizzle - and made the pitta chips - great combination. Used as a starter to accompany sweet lamb tagine

carnivalady

Didnt make the recipe since i have no idea what harissa is.However we in the caribbean find that ground cumin and scotch bonnet pepper sauce adds a flavour that makes everything taste better.

Pech-Luna

A star rating of 3 out of 5.

I used only 1 can of chick peas - a light lunch for 2 - plenty for us. I used North African harissa from a tube - added a little to taste as it is very strong. Only other thing added were toasted cumin seeds. Think of this as a "Chick Pea Dip" rather than houmous. I can't buy tahini in shops where I…

imbrennan avatar

imbrennan

A star rating of 3 out of 5.

This worked extremely well for me and friends ask me to make it again and again. I did add a couple of tablespoons tahini (as per one of Delia's recipes) and a bit more lemon juice and salt. I did it just with 1 tin of chickpeas and still had plenty to fill 2 ramekin dishes.

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