Rose Harissa Hummus with Sourdough Bread

This hummus is inspired by my love for spicy food and mediterranean flavours, such as cumin, sumac and pomegranate molasses. Rose and harissa are used together all the time in middle eastern cooking. Harissa is a hot chilli paste that originated in Tunisia, North Africa. It’s usually made with a variety of peppers along with garlic, coriander, and cumin and is also easily available in supermarkets. It is commonly served as a dip or used as a condiment, particularly with Middle Eastern food.

This creamy Rose Harissa Hummus is full of flavour and has a slow-burning chilli heat, balanced with the sweet smokiness that adds a real depth of flavour to the dish. You can serve hummus in many ways and that’s one of the reasons I love hummus so much. You can serve it as a dip with pita chips/crudités, or smothered over a toasted pitta or sourdough bread or even use as a spread in sandwiches and wraps. It is healthy, versatile and can be very easily modified to suit your palate. Hope you enjoy this Rose Harissa as much as I do.

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HELPFUL TIPS AND TRICKS OF MAKING ROSE HARISSA HUMMUS:

• If you remove the skin of the chickpeas the hummus ends up velvety and creamy rather than grainy or lumpy. 
• I like spicy food so I have used 2 Tbsp of Rose harissa in my hummus but if you are hesitant on spice levels, start with 1tbsp taste and add more to suit your taste.
• Toast bread to preferred level of crunch. I prefer a crispier toast for this recipe to contrast the smoothness of the hummus.

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Rose Harissa Hummus with Sourdough Bread and Salad

Serves: 1 1/4 cups Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 450 grams canned chickpeas 
• 1/4 cup tahini
• 2 tbsp rose harissa
• 1 red chilli, deseeded and chopped (optional)
• 2 cloves garlic, roughly chopped
• 1 tbsp pomegranate molasses
• 2-3 tbsp lime juice
• 1 tsp sumac
• 2 tbsp chopped almonds
• 1/2 tsp salt
• 2-3 tbsp extra virgin olive oil
• 2 cubes of ice

For Open Sandwich:

• Sourdough bread
• Salad: cucumber, radish, tomato, pepper, red onion, parsley, lemon juice, sumac, dill and salt. 
• Or avocado 

method

1. Drain and rinse the chickpeas. Remove the skins so that your hummus is creamier.
2. Place all of the ingredients, except 1 tbsp of olive oil, into a food processor and puree until smooth, this should take about 3-4 minutes. Make sure to pause a few times to scrape down the sides, taste and adjust the seasoning.
3. Transfer to a bowl and drizzle with the remaining olive oil. 
4. Toast the sourdough bread, spread the hummus generously on top of the bread. Top with either salad or avocado.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!