Creamy Hummus with Harissa Oil
Ottolenghi, the authority on all things Middle Eastern, claims that s a ‘hummus war’ rages on in the Middle East. Hotly disputed is, who can lay claim to the best version. My creamy hummus with harissa oil isn’t an Ottolenghi’s recipe, but my take on this Middle Eastern staple. It is super smooth and creamy.
I can still recall the first time I ate hummus. In the late 80’s I visited Israel to work on a kibbutz. After leaving the Kibbutz, we spent some time traveling this culturally rich and diverse country. On the cobbled streets of Old Jerusalem, I ate my first falafel. Crispy deep-fried chickpea balls, served in a warm pita bread, stuffed with hummus, a drizzle of tahini and a fresh cucumber and tomato salad. And forever, I’ve been hooked.
What to serve with Creamy Hummus
The spicy North African flavoured harissa oil with toasted pine nuts is optional but will lift it to another level. Serve the hummus with warm pita breads or this easy yoghurt flatbread. If you’re thinking harvest tables, these Paprika Roast Potatoes and Tabbouleh are quite perfect, as too are a plate of Spicy Chicken Kebabs.
Creamy Hummus with harissa oil
Makes about 300 ml
400 g tin chickpeas
1 clove garlic
45 ml (3 tablespoons) tahini
30 ml (2 tablespoons) olive oil
2.5 ml (1/2 teaspoon) coriander
1.25 ml (1/4 teaspoon) paprika
30 ml (2 tablespoons )lemon juice
30 ml (2 tablespoon) ice water
salt and pepper, to taste
Harissa pine nut oil
generous handful pine nuts
40 ml harissa paste
30 ml (2 tablespoons) extra virgin olive oil
sea salt flakes and freshly ground black pepper
How to make Creamy Hummus
Place all the hummus ingredients into a blender, except the ice water and pulse. Scrape down the sides and blitz again. Add the water and pulse again until the hummus lightens in colour and is super smooth.
Taste and adjust with either a little more lemon juice or a touch of salt. Spoon into a serving bowl and swirl with the back of a spoon.
In a small pan, dry-toast the pine nuts until they start to colour and you can smell a nutty aroma. Add in the harissa paste and olive oil.
Stir until the harissa paste is incorporated into the oil. Season with salt and pepper. Pour the hot oil over the hummus and serve with warm pita breads or pita bread chips.
13 Comments. Leave new
Loved reading about your time in Israel so long ago, Di! I’m sure your take on hummus will be worth peeling chickpeas for 🙂
It feels like yesterday Gill. Could easily do a repeat and would probably appreciate and love it even more.
The story is enough to make me want to peel 5 tins of chickpeas !
Di, Where do you get those lovely pine-nuts from?!
Hello Anita. There are two places that I usually get them. One is trusted Woolworths and if you’re in JHB, the fruit and nut store along Republic road. Hope you get your hands on some!
Hello Di
Just came across this recipe of yours and it looks like a winner. We are having a host of project managers for lunch today and I shall definitely be making this for a starter for the hungry guys after playing golf.
Love reading your blog as always. Thank You.
Hi Marie. This is my bankable hummus recipe. It’s lusciously smooth and creamy. I’m sure they’re going to love it! BTW, there’s a fabulous tapas post coming up next week. Keep an eye out for it. It’s stress-free summer entertaining. All the best. D