Pottery Barn pottery barn kids PBteen west elm WS Home Rejuvenation Cultivate Mark and Graham
Return to 's Registry
Return to Completion Program
Return to Previous Page
Printer Friendly Version

Spicy Hummus with Pita (Harissa Spice)

Combining cumin, coriander, chilies and garlic, our Tunisian-inspired harissa spice lends vibrant peppery flavor and smoky heat to hummus, the classic chickpea dip. For a spicier kick, brush the pita breads with olive oil and sprinkle with additional harissa spice before toasting them.

Ingredients:

  • 1 cup dried chickpeas
  • 1⁄2 tsp. baking soda
  • 1 garlic clove, crushed
  • Juice of 2 lemons
  • 3 Tbs. tahini
  • Sea salt, to taste
  • Extra-virgin olive oil for drizzling
  • 1⁄2 tsp. harissa spice
  • 6 pita bread rounds

Directions:

Pick over the chickpeas and discard any misshapen chickpeas and grit. Rinse the chickpeas and drain. Place in a bowl, add water to cover generously and let soak overnight.

Drain the chickpeas, place in a saucepan and add water to cover. Set over medium-high heat, bring to a boil and boil for 10 minutes. Reduce the heat to medium-low, add the baking soda and cook until the chickpeas are meltingly soft, about 50 minutes.

Drain the chickpeas, reserving the cooking water. Place the chickpeas in a food processor, add the garlic and puree until chopped. Add the lemon juice, tahini and 4 Tbs. of the cooking water and season with salt. Pulse twice and check the consistency. If necessary, add more cooking water until the mixture forms a creamy paste. It will thicken as it cools. Taste and adjust the seasonings.

Transfer the hummus to a serving bowl, drizzle with olive oil and sprinkle with the harissa spice. Set aside.

Preheat a broiler. Arrange the pita breads on a baking sheet and toast, turning once, until slightly crisp, 1 to 2 minutes per side. Serve warm alongside the hummus. Serves 6.

Adapted from a recipe by Willams-Sonoma.

International Shipping Shipping To: Change shipping country