My Harissa Hummus with Za'atar was the perfect accompaniment to my super juicy grilled lamb this evening. Hummus is a versatile dish - as a meze small plate, it's an excellent communal grazing food - inviting and moreish. As a side accompaniment to meat it's even more inviting.
Spice things up with Tunisian Harissa
Tonight, I prepared my hummus slightly differently from my regular recipe. I omitted the tahini for one, in favour of a little yoghurt and the star of the show, the spicy Tunisian pepper paste, harissa.
The finished dish is creamy, nutty and bright hummus with a spicy hit at the end. It's addictive! The scattering of the za'atar to finish gives an earthy, herbaceous addition.
Za'atar can be found across the Arab world and is a delectable herb and spice mix used to flavour and finish all manner of national dishes. Usually comprising of a combination of sesame seeds, chilli flakes, thyme, oregano, marjoram and sumac. It's a beautiful warming, fragrant addition to an already tasty favourite.
How to make my Harissa Hummus with Za'atar
- 1 400g can chickpeas (drained - retain liquid)
- 2 tbsp plain Greek yoghurt
- 1/4 cup extra virgin olive oil
- 2 tbsp harissa paste
- 1 tsp smoked paprika
- 1 lemon (juice of)
- Salt & pepper
- In a food processor, or using a stick blender, blend the chickpeas, yoghurt, olive oil, harissa paste, lemon juice and salt & pepper until you've got a texture you like. I like mine super smooth - but others like theirs with more texture. You decide. Add some of the chickpea liquid if it's too thick.
- Arrange in a bowl and pour over more extra virgin olive oil and scatter generously with the za'atar. I usually serve this as a communal offering, so will serve with lots of warmed flatbreads. I will sometimes serve as an accompaniment to meat and poultry too.
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