A Spicy take on traditional Hummus
The past few weekends have had more than their fair share of social functions. It is getting that that time of the year when bubbles seem to flow like tap water. A few Sundays ago saw a group of wonderful women gather at my friends Wendy’s for an underwear party. Mr L had some confusion over this concept, so let’s be clear for those who are not aware of this phenomenon. This is a party plan that sells ladies clothes and undergarments. Not a function where we sit around sipping champagne whilst wearing lingerie. Glad I clarified that with Mr L before a visual image burned into his brain requiring years of therapy.
I offered to make a little something for the afternoon. Oh this dip! Creamy smooth and with a very nice kick of chilli to finish it off. Comes with a warning – this stuff is addictive!
I love a good hummus, but struggled to find a recipe that really supplied the taste I was after, possibly because tahini is not my favourite. Enter Nigella’s Peanut Butter Hummus. I love this recipe! Switching out the tahini for peanut butter is brilliant, and this became a regular in our house and in school lunch boxes. But peanut products can be a challenge if you are unsure of the guests and possible allergies, and I was looking for a way to change it up a little – enter the harissa paste, and a new taste sensation is born.
This dip is quick and easy to make. You can serve immediately, but if you make a few hours ahead and refrigerate, the harissa has time to work magic with its flavour. I use Segreti harissa paste which is intense in flavour. If you are using another brand, you may need to adjust to suit your taste and the potency of that particular brand of harissa.Place all the ingredients except the yoghurt into your food processor (of course mine is a beautiful red)
Process until a chunky, lumpy consistency then add the yoghurt, and process until smooth. Now you will need to taste. More lemon juice? More salt? Dare I say more harissa? (if you are new to harissa or are using an alternate brand. you may want to start small and build up) Add more yoghurt or even a little more olive oil if the hummus consistency is too dry.
Pop into the serving bowl and smooth over the top. If serving later, cover and refrigerate. Otherwise decorate with a drizzle of olive oil and a sprinkle of sumac (I love that colour) or with pomegranate arils and/or coriander leaves.
How simple was that!
- 2 x 400g cans of chickpeas, drained and rinsed
- 1 clove garlic, roughly chopped
- 3 tbs olive oil
- 2-3 tbs tahini
- 3 tbs lemon juice
- 2 tsp salt
- 2 tsp cumin
- 2 tsp harissa (I use Segreti)
- ¼ cup greek yoghurt
- extra lemon juice or yoghurt to taste.
- Place chickpeas, garlic, tahini, oil, lemon juice. salt, cumin and harissa in the bowl of a food processor. Pulse until a chunky paste has formed.
- Add yoghurt and process until smooth.
- Taste and add more lemon if needed, or more yoghurt if the texture is too dry
- Place in serving bowl. Drizzle with olive oil and sprinkle with sumac or pomegranate arils and coriander leaves. Serve with toasted pita chips, crackers or crudités