I’ve been messing around with hummus again, it’s so easy that I can’t resist playing with the flavours.
Some of you may not be familiar with harissa. It’s a North African condiment made from chilis, spices and garlic. I first encountered it about 12 years ago when I was on holiday in Tunisia, where vegetarianism was pretty uncommon and consequently I was presented with many plates of spaghetti covered in lip-burningly spicy, undiluted harissa!
I’m pleased to say that it didn’t put me off and I’ve been eating it ever since, although in slightly less aggressive forms. It’s really good in this and adds a slightly spicy finish to the sweetness of the fruit and nuts.
1 can chickpeas
2 tbsp olive oil
3 tbsp unsalted pistachios
6-8 dried apricots (nice soft ones or you can soak them in a little hot water)
3 tsp harissa paste
Begin by lightly toasting the pistachios in a dry frying pan, this will give them a little more crunch and enhance their flavour. Keep a few of them to one side for a garnish and put the rest of them into a food processor. Pulse them a little so that they are roughly chopped.
Chop the softened apricots and pulse these in the food processor too. Add the chickpeas, oil and harissa and whizz it all up to mushy paste.
Add water, a little at a time until you have a consistency that you’re happy with. Garnish with the reserved pistachios and serve with warm flat breads and freshly cut cruditees.