Creamy Harissa Hummus
- 133⅓ g canned chickpeas (drained)
Strain chickpeas, wash until water runs clear and transfer to a blender.
- 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.
- 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.
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!