Harissa-Spiked Houmous

• chickpeas, rinsed and drained (2 cans - 14 1/8 oz)
• 5 tablespoons olive oil
• 1 garlic clove, crushed
• lemon juice, to taste
• 2 tablespoons harissa (go easy, we only used 1 T)
• 1 tablespoon tomato puree

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 puree 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.
9. Some tubes of North African harissa can be explosively hot - use extra tomato puree and olive oil to lighten.

chickpeas, olive oil, garlic, lemon juice, easy, tomato puree

Taken from www.food.com/recipe/harissa-spiked-houmous-411582 (may not work)