I like houmous slightly spicy with a bit of harissa. You can make it easy on yourself and add harissa to store bought houmous but homemade tastes better.
1 person made this
200g dried chickpeas, soaked in water overnight, or 500g tinned chickpeas, drained
6 tablespoons tahini
100ml freshly squeezed lemon juice, to taste
2 garlic cloves, coarsely chopped
1 to 2 tablespoons harissa, to taste
salt to taste
Method Prep:20min › Cook:1hr30min › Extra time:8hr › Ready in:9hr50min
(If using tinned chickpeas, omit this step) Add soaked chickpeas in a saucepan and add fresh water to cover the chickpeas with 5cm water. Cook until soft, about 1 hour. Let cool then drain, reserving about 1/2 mug of the cooking liquid.
Put drained chickpeas, tahini, lemon juice and garlic in your food processor and process till smooth. Add a couple of tablespoons to soften, as needed. Add harissa and process again briefly, just to combine. Add salt to taste.
Store in an airtight container in the fridge and pour a little olive oil on top so it won't dry out.