Spicy Hummus with Pita (Harissa Spice)
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Prep Time: 20 minutes
Cook Time: 60 minutes
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.
- 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
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.
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.