Thick ‘n’ Creamy Harissa Hummus

 

I know what you’re thinking. Not another hummus recipe. And I get it. Really, I do. But (but, but but!!) as hummus recipes go this has got to be my favourite… which is exactly why I felt compelled to include it in the book. Of course, this is a slightly amended version but the basic principle of boil and peel remain. Omit this step and you’ll never get your hummus completely smooth.

 

I toed and froed when it came to including recipes such as this one in the book, however, I can assure you there was some logic to my ‘who needs another hummus/risotto/crumble recipe’ madness. Sure, it’s a basic recipe that virtually no vegan hasn’t at some point tackled. Me included. However, I thought to myself, this is the book I would liked to have had when I first went vegan and because of that I wanted to lock in place all those easy go-to recipes that you can whip up at a moments notice and still wow. And trust me, hummus still has the power to wow.

 

And because it was my first book, I kinda wanted to get all those tried and tested recipes out of my system so I would then have the opportunity and freedom to expand upon those ideas in other volumes. Otherwise, I’d be constantly digging into my past kitchen repertoire instead of forging forward with new ideas. Obviously it was impossible to use all my ‘oldies but goodies’ in ‘Keep it Vegan’ but I gave it damn good try… whilst still managing to squirrel away a few classics for another time, wink, wink, nudge, nudge.

 

My attention has now turned to my next book and, as ever, I’m putting myself under extreme pressure to come up with a boatload of exciting, fresh and innovative recipes that will hopefully ‘wow’ – there’s that word again! Whilst simplicity is still at the forefront of my mind, I’m conscious of creating an index of slightly unusual dishes that anybody can cook and enjoy. Not an easy task but one I’m seriously looking forward to. In the meantime, there’s always hummus.

 


 

what you’ll need

400g cooked chickpeas

1 large garlic clove

sea salt

2 heaped tsp harissa paste

juice of 1 1/2 lemons

1 heaped tbsp tahini (optional)

 

what you’ll do

drain and rinse the chickpeas and place in a saucepan with 500ml of water. bring to a boil and then simmer for 30minutes. drain (reserving some cooking liquid for later), rinse and once to cool to the touch, peel the skin off the chickpeas.

 

grind the garlic and 1 tsp salt in a mortar and pestle until you achieve a puree consistency.

 

place the chickpeas in a small food processor along with a little salt, juice of 1 lemon, harissa paste, garlic, tahini (if using) and 1 tbsp of the reserved cooking. blend until smooth, adding a little more cooking liquid if necessary.

 

taste for seasoning – it may need a little more lemon juice and/or salt. blend again. serve with a some lemon zest, chilli flakes and a dusting of smoked paprika.

 

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