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Recipe Tags: Weeknight 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Beans Fruit Vegetables European No Cook Dinner Party Finger Food Vegan Vegetarian Dips Spreads Dietary Spicy Chick Peas Garbanzos Citrus Lemon Tomatoes Taste Mood Presentation Served Hot Technique

Harissa Spiked Houmous

This recipe is delicous -- for a nosh, cocktail party or just an evening snack! I love these kinds of appetizers because they don't take much time, this one is vegan -- so almost anyone can eat it. I like to serve them with pita crisps: preheat oven to 375ºf. Split 6 pitas hrizontally into circles, then cut each circle into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt or instead of fennel and sea salt use mrs dash salt free seasonings. For example: table blend, original or garlic & herb, these have a flavor all their own -- try it you might like it. These can be made about a week ahead, just store in airtight container.

Steps

Put three-quarters of the chickpeas in a food processor with 3 t olive oil , garlic and half a cup 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 whiz again for a few seconds until nobbly.
Season with salt and a good squeeze of lemon.
Mix together the harissa and tomato pure with the rest of the olive oil.
Drizzle over the houmous to serve.
Purchase belazu rosa harissa which is relativelt mild but with a complex flavour.
Some tubes of north african harissa can be explosively hot - use extra tomato pure and olive oil to lighten.

Ingredients

chickpeas, olive oil, garlic clove, lemon juice, harissa, tomato puree