Creamy Harissa Hummus

Step 1/ 4

• 133⅓ g canned chickpeas (drained)

Strain chickpeas, wash until water runs clear and transfer to a blender.

Step 2/ 4

• 1 tbsp tahini
• ⅓ lemon
• ⅛ garlic clove
• ⅔ tbsp harissa paste
• ⅛ tsp ground cumin
• ⅓ tsp sweet paprika powder
• ⅓ tsp salt

Add tahini, peeled and roughly chopped garlic clove, harissa paste, cumin, and sweet paprika powder to a blender. Blend until chickpeas are mashed and combined with the other ingredients. Scrape sides with a spatula or spoon occasionally to help the blending process.

Step 3/ 4

• 1⅓ tbsp extra-virgin olive oil

Slowly add olive oil, one tablespoon at a time while blending. Use cold water to add to the creaminess and thin the hummus to the desired consistency.

Step 4/ 4

Top with chopped parsley, toasted sesame seeds, paprika powder and drizzle with olive oil. Serve with fresh vegetables and pita bread. Dip in and enjoy!

Enjoy your meal!