Om Yoga Magazine — January 2018

Harissa Topped

Houmous

Serves 6

Ingredients

For the houmous:

• 1 ½ x400g tins cooked chickpeas, drained and liquid reserved


• 2 cloves garlic, peeled and chopped


• 2 tbsp light tahini


• 1 lemon, juice only


• 2 tbsp olive oil


• Sea salt and black pepper, to taste

For the topping:

• 1 tbsp olive oil


• ½ red, sweet pointed pepper, deseeded and sliced


• ½ x 400g tin cooked chickpeas


• 1 small red onion, peeled and finely diced


• 1 clove garlic, peeled and crushed


• 1 tbsp harissa


• 2 tbsp fresh parsley, finely chopped


• ½ tsp smoked paprika


• ½ tsp ground cumin


• Sea salt and black pepper, to taste

Method

1. To make the houmous, add all the ingredients to a high speed
   blender and process until smooth. With the motor running,
   pour in ½ cup of the reserved chickpea liquid (aquafaba)
   until the houmous is very smooth, light and fluffy. Taste to
   test the seasoning and adjust if necessary. Cover and
   refrigerate until needed.


2. To make the topping, heat the oil in a frying pan and add
   all the ingredients to it. Gently sauté everything together
   until the peppers have softened and the mixture is fragrant.
   Allow to cool.


3. To serve, transfer the houmous to a shallow bowl or plate and
   spread to the edges, making a well in the centre. Scoop the
   topping into the centre and sprinkle with a little extra parsley.


4. Drizzle over some olive oil and serve with the warm sweet
   potato wraps, toasted pitta or crunchy raw veggies.

om living

KATY’S TIPS

FLAVOURED HOUMOUS:

Try experimenting with different

types of houmous by using the

basic recipe above and adding your

favourite toppings or ingredients.

BEETROOT HOUMOUS: Add 1 small cooked beetroot to the

mix before blending to produce a beautiful, bright pink dip.

PESTO TOPPED HOUMOUS: Top your prepared houmous

with a pool of dairy-free pesto, a good drizzle of extra virgin

olive oil and plenty of toasted pine nuts. Garnish with fresh

basil leaves.

LEMON AND CORIANDER HOUMOUS: Add the zest and

juice of an additional lemon to your houmous before

blending, along with a handful of fresh coriander, to make a

deliciously fresh and zingy version.