Family friendly

Harissa hummus pots

Name: Harissa hummus pots
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1 teaspoon harissa (see Notes); 2 tablespoons tomato paste; 2 x 400g cans chickpeas, rinsed, drained; 1/2 cup (140g) thick Greek-style yoghurt; 1 1/2 tablespoons lemon juice; Crudites and toasted flatbread, to serve

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

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon harissa (see Notes)
2 tablespoons tomato paste
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (140g) thick Greek-style yoghurt
1 1/2 tablespoons lemon juice
Crudites and toasted flatbread, to serve

Method

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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