Harissa Hummus

We’ve always got a tub of hummus in our fridge at the moment because it’s one of the Food Baby’s favourite things to eat.

This weekend I decided to make my own, and I took the opportunity to make it, as you’ll spy from the ingredients list, without any added olive oil, so as to be diet-friendly for me. You can, of course, add olive oil to your own, but try adding a tablespoon at a time and tasting as you go.

Likewise, I decided a kick of spice was in order so added harissa paste; again, this is optional and could be left out or replaced with a flavour of your choosing (why not try a spoonful of pesto, a roasted red pepper, a few sun dried tomatoes or some toasted cumin).

Once made this will last a few days in the fridge.

• Ingredients:
• 1 heaped tbsp tahini
• Juice of one lemon
• 2 cloves of garlic, roughly chopped
• 1 tin of chickpeas, drained
• 2 tsp harissa paste
• 1 pinch of salt (leave out if this is for baby)
• 40-100ml cold water

Step 1: Blend the tahini, lemon juice and garlic in a food processor (or with a stick blender).

Step 2: Add the drained chickpeas and blend again until smooth (to make it extra smooth you could skin the chickpeas, but I think life is too short for such things!)

Step 3: Add the harissa paste (or flavourings of your choice) and salt and blend again, and add the water as you do so (add gradually to get your desired consistency). Add any oil at this stage if you so wish.

Store in a sealed container in the fridge.