Hummus and Harissa
  • 1 can chickpeas (garbanzo beans to our North American chums) - Note: keep the liquid when you drain the beans - you'll need it!
  • 3-4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1-2 cloves garlic, chopped
  • Large pinch of salt
  • Black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 tbsp harissa (optional)
  1. Place the chickpeas, lemon juice, tahini, garlic and most of the olive oil in a large bowl or food processor. Blend well but leave a bit of texture - you don't want it to feel like baby food.
  2. Add a little of the water from the can if it feels too stiff. (Lots of recipes just add water but you might as well use the tasty stuff from the can, no?)
  3. Add salt and black pepper to taste.
  4. If you're making a harissa hummus too, split it into two and mix half a teaspoon of harissa paste into one half.
  5. Place in a serving bowl, sprinkle with the paprika and drizzle on the remaining olive oil.
  6. Serve with bread, crackers, oatcakes, rice cakes - more or less anything that can accommodate a savoury spread, really.
Recipe by Veggie Runners at