Harissa hummus pots

Cooking Vegetarian Harissa hummus pots

A teaspoon of harissa spices up traditional home-made hummus.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Heat oil in a frypan over medium heat. Cook onion, stirring, for 3-4 minutes until soft. Add garlic, spices, harissa and tomato paste, then cook for 30 seconds or until fragrant. Stir through chickpeas.
  2. Transfer to a food processor with the yoghurt and lemon juice, then whiz to a coarse paste. Fill small jars or ramekins with the hummus and serve with the vegetable Crudites and toasted flatbread.

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1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1 tsp harissa
2 tbsp tomato paste
2 x 400g cans chickpeas, rinsed, drained
1/2 cup thick Greek-style yoghurt
1 1/2 tbsp lemon juice
Crudites and toasted flatbread, to serve

Adv

Autors
Preparation time
5
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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