Harissa HummusPRINT RECIPE
TIP: Hummus will keep for up to a week in an airtight container in the fridge.
Recipe & Photo by Emily Bray from @sweet.bix
- 1 cup dried chickpeas
- 4 fresh garlic cloves
- ¼ cup tahini
- 1 tsp cumin
- salt and pepper, to taste
- 1 Tbsp lemon juice
- ½ cup cold water
- Barker’s Harissa Sauce, to serve
- toasted pumpkin seeds, to serve
- fresh coriander, to serve
- Place dried chickpeas in a large bowl and cover with water. Soak chickpeas in water for at least 10 hours or overnight. Make sure to use a large bowl and lots of water as dried beans will double in size while soaking.
- Drain and rinse soaked chickpeas. Place in large pot and cover with water. Place peeled garlic cloves in pot with chickpeas and simmer for 50-60 minutes over medium heat until cooked.
- Drain cooked chickpeas, remove cooked garlic cloves and rinse chickpeas. Carefully peel the skin off each chickpea by pinching each between your thumb and forefinger. This process usually takes around 20 minutes but is worth the time and effort if you want a smooth hummus. Place each peeled chickpea and cooked garlic cloves in food processor or high speed blender.
- Add tahini, cumin and lemon juice to blender. Blend ingredients, scraping down the sides as necessary. While blender is running, slowly add cold water and continue to blend until hummus is creamy and smooth. More or less water may be required to get to the desired consistency. Season with salt & pepper to taste.
- Transfer hummus to serving bowl, and top with Harissa Sauce, toasted pumpkin seeds and fresh coriander.
- Serve with vegetable sticks, bread and crackers.