Harissa Hummus Pots
July 10, 2019
Harissa Hummus Pots
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Ingredients
- 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
Instructions
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METHOD
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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.
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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.