Harissa Hummus on board

Harissa Hummus with Paprika Pita Chips

For many of us summertime means that after a long day’s work there are still daylight hours in which you can hopefully sit outside and enjoy lingering sunlight.  What better way to do this than with a glass of wine in one hand and something tasty to nibble on in the other.  This super fast harissa hummus is the perfect accompaniment for that well-earned tipple.
Harissa Hummus on board
You will need – for the Harissa Hummus:
1 x 220g can of chickpeas
1 tbsp harissa paste
1 tbsp rapeseed or olive oil
2 cloves garlic
1 tbsp tomato puree
Method:
Drain and rinse the chickpeas and place in a food processor.
Add all the other ingredients and blitz to your desired degree of smoothness.
Lovely served with the Paprika Pita Chips below or any dipping Chips
Harissa Hummus with Spicy Pita Chips

You will need – for the Paprika Pita Chips:
Pita breads
Rapeseed oil
Paprika
Method:
Pre-heat the oven to 200C/ Gas Mark 7.
Use a kitchen scissors to cut the pita breads into dip sized chips.
Scatter the chips on a baking tray, drizzle with rapeseed oil and sprinkle over with paprika.
Toast in the hot oven until nicely coloured and crispy – approx. 10 mins.
Chips best served hot and great with the aubergine dip.
Enjoy.
‘Til next time, Sheila.

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