Friday, 18 March 2011

Harissa Spiked Houmous - serves 4 - 4pp per serving

400g cans chickpeas , rinsed and drained
2 tbsp Olive Oil
2 garlic cloves, crushed
2 tbsp harissa paste
1 tbsp tomato pure
lemon juice , to taste

1)  Put three-quarters of the chickpeas in a food processor with 1 tbsp olive oil, garlic and half a cupful of water. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency. Add the rest of the chickpeas, then whizz again for a few secs until nobbly. Season with salt and a good squeeze of lemon juice.
2)  Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the houmous to serve.

You can get weightwatchers hot chilli corn tortillas which are nice for an extra 2pp per bag.


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