Spicy Hummus with Harissa

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Courtesy of chef Einat Admony of Balaboosta, Bar Bolonat, Kish-Kash, & Taïm (U.S.) for Tabasco

Ingredients 

For Spicy Hummus
600 grams dried chickpeas
2 ½ tsp baking soda
2 large garlic cloves, finely chopped
80ml tahini
2 Tbsp. fresh lemon juice
2 tsp Tabasco Sauce
3 Tbsp. olive oil, plus more for garnish
1½ tsp kosher salt
½ tsp ground cumin
Small pinch of freshly ground black pepper

For Harissa
10 garlic cloves
1 large red bell pepper
300ml canola oil
60 grams ground cumin
1 tsp cayenne pepper
2 Tbsp. Tabasco Sauce
40 grams sweet paprika
30 grams ground caraway
1 Tbsp. plus 1 tsp kosher salt

Directions

For Spicy Hummus

  1. In a bowl, add the chickpeas and 1½ tsp of the baking soda. Add cold water to cover and leave to soak overnight.
  2. Drain the chickpeas and transfer them to a large pot of water. 
  3. Add the remaining 1 tsp baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. 
  4. Skim off any floating shells.
  5. Drain, reserve 240ml of the cooking liquid and let the chickpeas cool completely.
  6. In a food processor, combine chickpeas, garlic, reserved liquid*, tahini, lemon juice, Tabasco Sauce, 3 Tbps. of the olive oil, salt, cumin and pepper and purée until smooth and creamy.

The hummus can be stored in an airtight container for up to three days.

For Harissa

  1. Place the bell pepper directly on a hot grill or under a broiler and roast until the skin is charred on all sides, about 20 minutes. 
  2. Place in a bowl and cover tightly with plastic wrap without letting the plastic wrap touch the hot bell pepper. Let the pepper cool completely. 
  3. Carefully remove the skin, cut off the stems and scrape off the seeds. Slice the pepper into large chunks. 
  4. In a food processor, combine the garlic, bell pepper, and 240ml of the oil. Pulse until the mixture is almost pureed.
  5. Add the cumin, cayenne, Tabasco Sauce, paprika, caraway and salt. 
  6. Slowly drizzle in the remaining 60ml oil while the machine is running. 
  7. Keep processing until the harissa is completely puréed and all the ingredients are thoroughly combined.

 

Store the harissa in an airtight container in the refrigerator for up to three months.

*If you forget to reserve the cooking liquid, you can substitute 240ml ice-cold water. But using the cooking liquid will give the hummus a richer, bolder flavor.

 

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