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Harissa Hummus Pots


Harissa Hummus Pots

Course Appetizer
Cuisine Mediterranean
Keyword Healthy, Kid Friendly, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon harissa see Notes
  • 2 tablespoons tomato paste
  • 2 x 400g cans chickpeas rinsed, drained
  • 1/2 cup (140thick Greek-style yoghurt
  • 1 1/2 tablespoons lemon juice
  • Crudites and toasted flatbread to serve


  2. Heat oil in a frypan over medium heat. Cook onion, stirring, for 3-4 minutes until soft. Add garlic, spices, harissa and tomato paste, then cook for 30 seconds or until fragrant. Stir through chickpeas.
  3. Transfer to a food processor with the yoghurt and lemon juice, then whiz to a coarse paste. Fill small jars or ramekins with the hummus and serve with the vegetable Crudites and toasted flatbread.
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