Harissa-Spiked Houmous Recipe

Directions:

1. Put three-quarters of the chickpeas in a food processor with 3 T olive oil, garlic and half a cup of water.
2. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
3. Add the rest of the chickpeas, then whiz again for a few seconds until nobbly.
4. Season with salt and a good squeeze of lemon.
5. Mix together the harissa and tomato purée with the rest of the olive oil.
6. Drizzle over the houmous to serve.
7. **TIP**.
8. Purchase Belazu Rosa Harissa (in jars from delis and supermarkets) which is relativelt mild but with a complex flavour. Some tubes of North African harissa can be explosively hot - use extra tomato purée and olive oil to lighten.