Tunisian Spicy Hummus

2 (15 oz) cans chickpeas
2 cloves garlic, roughly chopped
2/3 cup tahini
Juice and zest 1 lemon
¼ tsp. harissa sauce or ½ teaspoon cracked red pepper flakes
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup extra virgin olive oil, more for drizzle
½ cup warm water, use if needed
Kosher salt
Freshly ground black pepper
Fresh Parsley for decoration
Rinse and drain the canned chickpeas.

In a food processor, combine the chickpeas, garlic, tahini, lemon zest and juice, harissa, cumin and coriander. Pulse until it becomes a paste. Add the olive oil, and pulse again.

If the hummus isn’t creamy enough for you, add a little warm water at a time, until you reach the desired consistency. Taste and season with salt and pepper.

Spoon the mixture flat onto a serving dish. Then run a fork in a circle motion around the top of the hummus, creating small ridges.  Add an extra drizzle of olive oil and garnish with ground paprika, cumin, coriander or any ground spice you like.  Serve with raw vegetables, pita bread, or use as a sandwich spread instead of mayonnaise.

Serves 6-8.


Italian version: Add fresh basil in the food processor. Garnish with a drizzle of olive oil and some toasted pine nuts.

Greek version: Add a few sprigs of fresh mint leaves in the food processor. Garnish with crumbled feta.

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