Harissa Hummus

Name: Harissa Hummus
Total time: 15
Yield: 8
Ingredients: 2 tablespoons harissa powder; 3 cups low-sodium chickpeas, drained and liquid reserved; ⅓ cup extra virgin olive oil, or more as needed; 2 tablespoons tahini; 1 tablespoon lemon juice, or more as needed; 2 cloves garlic; 8 Kalamata olives; 2 tablespoons chopped fresh cilantro; ⅛ teaspoon harissa powder, or to taste

Recipe by Buckwheat Queen from allrecipes.com

Appetizer 15 Mins.

Ingredients

8 servings

•

2 tablespoons harissa powder
•

3 cups low-sodium chickpeas, drained and liquid reserved
•

⅓ cup extra virgin olive oil, or more as needed
•

2 tablespoons tahini
•

1 tablespoon lemon juice, or more as needed

•

2 cloves garlic
•

8 Kalamata olives
•

2 tablespoons chopped fresh cilantro
•

⅛ teaspoon harissa powder, or to taste

Instructions

Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.