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Harissa hummus pots recipe

Harissa hummus pots
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


Step 1
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.

Step 2
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.


Energy 1947kJ
Fat saturated 1.30g
Fat Total 6.90g
Carbohydrate sugars 4.00g
Carbohydrate Total 52.20g
Dietary Fibre 9.90g
Protein 14.40g
Cholesterol 2.00mg
Sodium 635.00mg

delicious. - September 2013 , Page 58
Recipe by Valli Little

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