This is an exciting and hot variation on my own hummus recipe, which seems fitting for the blinding, hot summer we’re having in Malta at present. Why not turn up the heat a notch more, I say !
- 1 tin of chickpeas (washed and drained)
- 2 cloves fresh garlic
- 1½ Tbsp raw tahini
- ¼ tsp chilli powder
- juice of 1 fresh lemon
- 3 or 4 Tbsp extra virgin olive oil
- salt to taste (this is a key ingredient – so don’t omit this unless you have to)
- about 4 Tbsp water (or more, depending on how thick or thin you want it)
- ½ tsp harissa (Tunisian hot chilli sauce) and a few olives, for garnish
Place the garlic in the blender and process until very finely chopped. Then add the chickpeas and continue to process until well broken down. Now add the tahini and chilli powder, and process further. Then add the salt, the lemon and oil, and the water bit by bit, until a thick paste is formed. Now, if you wish to have a thinner consistency, gradually add more water, a little at a time, until you are happy with the texture – it ought to be smooth (and a little runny, in my opinion). Decant into a small serving bowl, garnish with harissa and a few olives, and drizzle with olive oil. Refrigerate, and serve with a Greek salad and warm pitta bread. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike