Hummus with a spicy harissa pine nut oil

Recipe from: 03 March 2015
recipes, Middle Eastern, hummus

Ingredients 15
Servings
Time 00:25
  • 400
    g
    tin chickpeas
  • 1/2 – 1 clove garlic (a personal preference for a subtle garlic taste)
  • 3
    Tbs
    tahini
  • 2
    Tbs
    olive oil
  • 1/2
    tsp
    coriander
  • 1/4
    tsp
    paprika
  • 1 – 2 tablespoons lemon juice
  • 2
    Tbs
    ice cold water
  • salt and pepper, to taste
  • HARISS PINE NUT OIL:
  • generous handful pine nuts
  • 1
    heaped teaspoon harissa paste
  • 2
    Tbs
    extra virgin olive oil
  • sea salt flakes
  • freshly ground black pepper
 

Method

 

For the hummus, rinse and drain the chickpeas under cold, running water until all the tinned juices have been thoroughly drained off. Transfer the chickpeas to a large bowl and cover with cold water. Rub the chickpeas between the palms of your hands, almost as if you were rubbing butter into flour. This will dislodge the outer chickpea shell. Drain off the loose skins and repeat until most of the membrane shells are off.

Place all the hummus ingredients into a blender, except the ice water and pulse. Scrape down the sides and blitz again. Add the water and pulse again until the hummus lightens in colour and is super smooth. Taste and adjust with either a little more lemon juice or a touch of salt. Spoon into a serving bowl and swirl with the back of a spoon.

In a small pan, dry-toast the pine nuts until they start to colour and you can smell a nutty aroma. Add in the harissa paste and olive oil. Stir until the harissa paste is incorporated into the oil. Season with salt and pepper. Pour the hot oil over the hummus and serve with warm pita breads or pita bread chips.

Makes roughly 1 cup.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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