Harissa Hummus

Serves 2

Harissa is a lovely combination of fragrant and spicy flavours. It is popular in North African cuisine and I quite closely associate it with couscous and stews.

I thought it would work well in hummus because without a flavour like harissa, it can be quite bland. It is extremely well suited to bring an oomf to this dip.

I don’t like to always use chickpeas when making hummus, beans work as well. They can make it extremely smooth and can adjust the colour depending on type chosen.

I have kept the ingredients minimal making it a dish easy to re-create whilst still being delicious and creamy.

Ingredients

1/2 tin butter beans

2 tsp harissa

1 tbsp tahini

1/2 lemon, juiced

dash of water or liquid from beans

step1

Combine all of the ingredients into a blender and blitz until you have a smooth consistency. If the mixture is too thick, add a little more liquid. Season to taste.

Notes

- The flavour intensity of harissa varies depending on the brand, so make sure to taste as you are making it. If you are unsure of how much to add, start with 1 tsp and see if more is required.

Allergens: sesame