Homemade hummus with harissa tomato sauce
Hummusbowl! A quick dish from The Green Kitchen after a busy day. So you can put this delicious hummus on the table in no time, with harissa tomato sauce.
Kitchenware
- 2 bowls
- pan
- food processor
Ingredients
For the harissa tomato sauce
- 1 el olive oil
- 5 el tomato paste
- 5 el water plus any additional
- 1 el harissa plus any additional
- 1 fluorescent ground cumin
- 1 fluorescent paprika
- 1 fluorescent salt
For the quick hummus
- 400 gr chickpeas (canned) rinsed and drained
- 4 el tahini
- 4 el hot water
- juice of half a lemon
- 1 fluorescent ground cumin chopped
- 1 fluorescent ground coriander
- salt to taste
Serve with
- 2 fluorescent Za'atar (an herb)
- 1/4 cucumber diced
- 2 tomatoes diced
- 1 bunch parsley chopped
- tahini to sprinkle
- Lebanese bread to spoon
Instructions
Harissa tomato sauce
- First, make the harissa tomato sauce.
- Heat the olive oil in a pan over medium heat and add the rest of the ingredients for the harissa tomato sauce.
- Pour in extra water if the sauce is too thick.
- Taste and correct the flavour if necessary, put the heat on low and let simmer while you make the hummus.
Hummus
- Put all the ingredients for the hummus in a food processor and puree until smooth.
- Add some extra tahini or water if the hummus is too thick, and season with salt and pepper.
- Spoon the hummus into 2 bowls and spread over the bottom with the back of a spoon.
- Pour the warm harissa tomato sauce on top and sprinkle with the za'atar.
- Divide the cucumber pieces, tomato and parsley on top.
- Drizzle with tahini and use a piece of bread as a spoon.