Harissa-spiked hummus

Xanthe Clay10Source

appetizers chickpea chickpea dip chickpeas chips n' dips dips finger food garlic clove garlic cloves harissa paste homemade houmous houmus hummus lemon juice olive oil spicy houmous starters summer tomato purée

Ingredients

2 x 400g cans chickpeas rinsed and drained

5 tbsp olive oil

1 garlic clove crushed

lemon juice to taste

2 tbsp harissa paste (see TIP below)

1 tbsp tomato purée

Method

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.

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