|Harissa hummus pots|
A teaspoon of harissa spices up traditional home-made hummus.
To prep 0:05 | To cook 0:05 | Ingredients 12 | Difficulty EASY | Servings 4
You will need a food processor for this recipe.
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon harissa (see Notes)
2 tablespoons tomato paste
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (140g) thick Greek-style yoghurt
1 1/2 tablespoons lemon juice
Crudites and toasted flatbread, to serve
Heat oil in a frypan over medium heat. Cook onion, stirring, for 3-4 minutes until soft. Add garlic, spices, harissa and tomato paste, then cook for 30 seconds or until fragrant. Stir through chickpeas.
Transfer to a food processor with the yoghurt and lemon juice, then whiz to a coarse paste. Fill small jars or ramekins with the hummus and serve with the vegetable Crudites and toasted flatbread.
Harissa is a Tunisian chilli paste from gourmet food shops and delis.
Fat saturated 1.30g
Fat Total 6.90g
Carbohydrate sugars 4.00g
Carbohydrate Total 52.20g
Dietary Fibre 9.90g
delicious. – September 2013 , Page 58
Recipe by Valli Little