North African Harissa is the perfect accompaniment to a standard hummus. Use the recipe below or simply mix it into plain store-bought hummus to mix things up for company or everyday snacking. I love this with fresh veggies or topped with fresh feta and sautéed zucchini.
- 2 C Chickpeas, cooked
- 1/2 C Tahini
- 1/4 C Olive oil
1 Tbsp Calicutts North African Harissa, plus more to taste
- 1 Garlic clove, smashed
- 1 Lemon, juiced
- Kosher salt
To make the hummus, place chickpeas, tahini, olive oil, Harissa, garlic and lemon juice in a food processor along with a couple pinches of salt. Process until mostly smooth. If the hummus gets too thick while processing, stream in water bit-by-bit until you reach a creamy texture. Season to taste with additional salt, Harissa and lemon juice. Serve with crostini, pitas, or veggies.
Optional: Top with sautéed zucchini, crumbled feta, cilantro leaves, or Aleppo Chile flakes.