Harrisa is a flavor-bomb sauce/condiment and pairs wonderfully with mellow hummus.
- 1 15.5 ounce can garbanzo beans, preferably organic
- 3 large cloves fresh garlic, peeled and chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons tahini (I used Trader Joe’s organic)
- 1 teaspoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/4 cup filtered water
- 1/2 teaspoon ground cumin
- 1/4 dried oregano, crushed with your fingers
- 1/4 teaspoon sea salt (more to taste)
- 2 tablespoons Harissa Sauce, more for topping (see my recipe)
Drain the chickpeas and rinse them. Add to a small pot with 1/2 cup filtered water.
Bring to a simmer and cook covered until just warmed through, about 2 minutes.
Heating the chickpeas yields the creamiest hummus!!!
Drain chickpeas. Add to a food processor.
Add garlic and evoo to a small skillet. Bring to a simmer and cook until the garlic just starts to brown around the edges, about 2 minutes. Add to the processor after it has cooled a few minutes. You can skip this step and simply add the raw garlic and evoo – YET this mellow the garlic and adds flavor.
Add the remaining ingredients to the food processor and whirl until smooth.
Scrape down and blend some more – a total of three minutes for a creamy hummus.
Add more water, 1 T. at a time if too thick.
Taste for seasonings, add more salt if needed.
Remove the hummus to a clean glass jar – will last up to 2 weeks refrigerated.
Place hummus in a serving bowl; add some extra Harissa on top, swirl in.
Drizzle with a little extra virgin olive oil and serve.
Serve with colorful crudités, crackers, chips and pita bread.
Makes: about 2 cups