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.
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
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
You will need – for the Paprika Pita Chips:
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.
‘Til next time, Sheila.