Name: Hummus with a spicy harissa pine nut oil
Prep time: 25 min
Total time: 25 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 400 g chickpeas tinned; garlic cloves; 3 tahini; 1/2 tsp coriander; 1/4 tsp paprika; lemon juice; 2 water ice cold; salt and freshly ground black pepper to taste; pine nuts; 1 harissa paste; 2 olive oil extra virgin; sea salt flakes; black pepper freshly ground

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Ingredients (13)

400 g	chickpeas — tinned
	garlic — cloves
3	tahini
1/2 tsp	coriander
1/4 tsp	paprika
	lemon juice
2	water — ice cold
	salt and freshly ground black pepper — to taste

HARISS PINE NUT OIL:

	pine nuts
1	harissa paste
2	olive oil — extra virgin
	sea salt — flakes
	black pepper — freshly ground

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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.

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