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Hummus, harissa and flatbread

Name: Easy hummus recipe
Yield: 6
Ingredients: 250g dried chickpeas, soaked overnight in cold water, plus extra to serve; Juice of 1/2 a lemon; 250g hulled tahini; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1/4 bunch flat-leaf parsley, roughly chopped; 2 tsp toasted coriander seeds, crushed; 1/2 tsp sweet paprika; Harissa paste & grilled flatbread, to serve

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https://healthimprovements.info/recipes/easy-hummus-recipe-2/yty2i1k5 — Hummus, harissa and flatbread

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by Mat Lindsay

Oct 11, 2019

Harissa and hummus are the perfect combination of Middle Eastern flavours.

250g dried chickpeas, soaked overnight in cold water, plus extra to serve
Juice of 1/2 a lemon
250g hulled tahini
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/4 bunch flat-leaf parsley, roughly chopped
2 tsp toasted coriander seeds, crushed
1/2 tsp sweet paprika
Harissa paste & grilled flatbread, to serve

Method

1.

Drain chickpeas and place in a saucepan. Cover with cold water, making sure you have about 5cm of water above the chickpeas. Bring to the boil over high heat. Reduce heat to low and simmer for 40-45 minutes until chickpeas are cooked tender. Drain chickpeas and reserve 1 cup (250ml) cooking liquid.
2.

Place chickpeas, cooking liquid and lemon juice in a blender and whiz to a smooth creamy paste. Add the tahini and 1/2 cup (125ml) cold water and whiz on high speed until combined. Add olive oil and whiz, scraping down the sides occasionally, until combined. Season to taste. If hummus is a little bit thick, add some water a little bit at a time until you reach desired consistency.
3.

Spoon hummus onto a plate, top with extra chickpeas, parsley and a spoonful of harissa paste. Drizzle with extra olive oil, then sprinkle over crushed coriander seeds and sweet paprika. Serve with grilled flat bread.