I feel slightly cheeky calling this a recipe as it is so easy and doesn’t even require any cooking!
This hummus recipe is great as a starter or just to nibble on with some nice bread dunked in. I am starting to think about what things I will be serving over the festive period when we have friends and family over and this dip will definitely make the cut.
If you haven’t had it before, harissa is a Moroccan cooking paste made from chillies, tomato, garlic and spices. There are lots of variations and different harissa recipes – the jar I bought even had some crushed rose petals in it.
Harissa can be served alone as a spicy condiment, added to couscous to spice it up, mixed with mayonnaise to make a mild dip or used as marinade on chicken or other meats.
Here are the 5 ingredients you will need to make this warm and spicy dip:
A can of chickpeas, drained and rinsed
2-3 teaspoons of harissa paste (start with 2 teaspoons then add a third if needed after tasting)
2-3 tablespoons of crème fraîche
1 garlic clove, finely chopped
A glug of good quality olive oil
How to make it
- Put the chickpeas, harissa paste, crème fraîche, garlic clove and a drizzling of olive oil into a food processor
- Blend until the hummus is of a consistency you like (I personally like mine quite chunky)
- If the mixture seems too dry, add some more olive oil
- Have a taste to see if you need more harissa to spice it up or a bit more crème fraîche to cool it down
- Enjoy with flatbreads or crudités…we had ours with plain tortilla chips and beers watching the football!