Regular readers will probably realise that 2018 has been the year of harissa obsession for me- I've loved experimenting with this flavourful ingredient, trying out different recipes to share with you & they are recipes which I come back to time & time again in my own kitchen (the Harissa Roasted Aubergine is a particular favourite). It seemed only natural to try pairing the delicious paste with another of my favourites, hummus, and the results are epic!
Three great health benefits: boosts immunity, good source of fibre, beneficial for heart health
Makes 1 bowl
Keeps for approx 1 week refrigerated in an airtight container
Ingredients:
1 x 400g can of chickpeas, drained and rinsed
Juice of 1 lemon
1 clove garlic, peeled
4 tbsp extra virgin olive oil
2 tbsp water
1 & 1/2 tbsp rose harissa paste
1 tbsp tahini
Sea salt and black pepper
Method:
1) Whizz all of the ingredients together in a food processor until smooth and creamy.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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