Happy International Hummus Day aka but new favourite day.
Hummus, houmous, humous, humus? Whatever the true spelling, you can’t not mark international hummus day, so I’ve decided to spice up the standard recipe with a little bit of a Tunisian twist. I’ve been using the harissa spice mix a lot in cooking lately; from baked sweet potato fries, roasted butternut squash or celeriac and lamb tagines. I’ve blended up a quick hummus with lots of flavour, that packs in the antioxidants and immunity boosting properties of the spices, whilst the chickpeas and tahini are a great source of protein, calcium and iron – fab for bone, muscle, skin, and blood health.
1 tin chickpeas
2 cloves garlic
1 heaped tbsp tahini
2-3 tbsp olive oil
Juice of 1 lemon
2 tbsp of water to thin (or more)
1 tsp harissa powder
Sea salt and pepper
Chopped parsley, olive oil, sesame seeds, harissa, or more S+P to garnish.
Drain and rinse the chickpeas (or soak and boil your own). Put all of the ingredients into a food processor or blender and pulse until smooth.