Homemade Harissa Hummus
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- 1 ½ cup chickpea boiled and drained
- ¼ tsp black pepper
- ¼ tsp salt
- 2 garlic cloves minced
- 2 tbsp lemon juice freshly squeezed
- ⅓ cup olive oil
- 2 tbsp harissa
- 2 tbsp water
- Put the chickpeas, black pepper, garlic, salt, olive oil, harissa, and lemon juice into the food processor.
- Pulse until it gets smooth and homogeneous consistency. If you don't get these consistencies, pour an extra one tablespoon of water into the food processor and then pulse it.
- Transfer the serving plate and drizzle the olive oil on top.
Here are some tips for making the perfect harissa hummus:
- This dish is ideal for a party or potluck and can be served with pita bread, crackers, or vegetables.
- Serve the hummus at room temperature or slightly chilled.
- If you peel the chickpeas, you will get a creamier hummus.
- Hummus is a dish generally prepared with tahini. However, using both harissa and tahini makes the hummus high in fat. Adding 2 tablespoons will enhance the classic hummus flavor if you love tahini. If you do this, you need to increase the water ratio.
- Drizzling olive oil on it will prevent it from drying out while waiting to be eaten on the table.
- It is best to use homemade harissa, whose bitterness you have determined while making it yourself. You can also use store-bought harissa.
- You can increase or decrease the amount of harissa yourself according to your spiciness threshold.
- You can store it in the freezer for months and in the refrigerator for up to a week.
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