Harissa Spiked Hummus Food
HARISSA HUMMUS
Need a last-minute dish for surprise guests or dinner at a friend's house? Using pre-cooked chickpeas means making hummus in no time. Adding harissa powder leaves out the need to add any other spices and gives the hummus a nice kick of spiciness. Serve with flatbread or vegetables for an appetizer or potluck hit. Best if hummus is left to sit to allow the flavors to meld, but it can be eaten immediately. Store in the refrigerator.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
- Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
- Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 12.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 128.1 mg, Sugar 0.8 g
HARISSA-SPIKED HUMMUS
A breeze to whip up, streets ahead of shop-bought versions - plus it's lower in fat, too
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Snack, Starter
Time 10m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 111 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium
HOT FOR HUMMUS
This is the best hummus recipe I have come across. I always omit the harissa, since we don't like hot hummus but it would probably be tasty with the harissa as well! I always use either organic chickpeas or Bush's chickpeas. Store brands often cause the hummus to taste funny so I avoid them. The recipe came from Vegan Planet.
Provided by PDX Meems
Categories Spreads
Time 30m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chickpeas and lemon juice in a food processor and process until smooth.
- Add the tahini, harissa, garlic, parsley, and salt.
- Drizzle water in while processing until the desired consistency is achieved.
- Process until smooth and well blended.
- Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 145, Fat 5.6, SaturatedFat 0.8, Sodium 413.7, Carbohydrate 19.7, Fiber 4.1, Sugar 0.2, Protein 5.4
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