Sunday, September 4, 2011

Harissa Hummus

The weather cooperated long enough today that I was able to go on a picnic with a couple of friends. Yesterday, the temperature reached 100 degrees. While picnicking it was 72. I'm embarrassed to say I was cold.

I had to work a bit today, so I didn't have times to make anything elaborate for the picnic (nor should picnic food BE elaborate, but I digress). I pulled together some hummus featuring the harissa I made yesterday.

                                                Packed up and ready to go on a picnic

Harissa Hummus (makes about 2 cups)
  • 1 can chick peas, drained (~15 oz )
  • 1 heaping Tbsp tahini
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 1 Tbsp olive oil
  • 1 tsp toasted cumin seeds, ground
  • 1/4 tsp paprika
  • salt to taste
  • 2 tsp harissa (or more, or less)
1. Combine all ingredients except for the harissa in a food processor, pulse til smooth.
2. Taste, add additional seasonings if needed, add harissa. Blend again. Taste, adjust again as needed.

Kitchen Notes: Don't try making this hummus without the harissa. It's too bland by itself, but well seasoned with it. For me, this hummus was initially very hot. When I served it later, it had mellowed significantly. If not serving immediately, taste again to ensure additional harissa is not needed.

Verdict? A yummy, spicy hummus. For this however, I wish I had a milder version of the harissa. This hummus is very good, but it more or less tastes like spicy hummus, it doesn't have a lot of the harissa flavor. A milder harissa would really transform the hummus into something a bit more unique.

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