Harissa + Sun-dried Tomato Hummus
Cook time: 5 mins
Total time: 5 mins
  • 1 glass of chickpeas plus Aquafaba (250g)
  • 3 tbs tahini
  • 80 g sun dried tomato
  • 2 cloves garlic
  • 1-2 tsp Harissa (depending on the brand you use)
  • 1 tsp paprica flakes
  • ½ tsp curcuma
  • 1 tbs lemon juice
  • salt and peper to taste
  1. Place ingredients into a food processor or blender and blend until creamy and thick.
  2. Hummus can be stored in the fridge for up to one week.
The Aquafaba is important to get a creamy texture without using a lot of fat.
Recipe by Annelina Waller at https://annelinawaller.com/harissa-sun-dried-tomato-hummus/