Houmous with harissa

    9 hours 50 min

    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

    Serves: 10 

    • 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

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:8hr  ›  Ready in:9hr50min 

    1. (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.
    2. 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.
    3. Store in an airtight container in the fridge and pour a little olive oil on top so it won't dry out.

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