This is one that has taken me a while to get right and never quite tastes the same each time I make it. It’s best to play with the quantities to see what works best for you. Ingredients below lead to my personal preference but feel free to add extra garlic or even caramelized onions or (roast Mediterranean veg) to perfect your own perfect recipe.
1 tin of chickpeas, drained
1 clove of garlic, roughly chopped
1 teaspoon tahini paste
Juice of one lemon wedge
A goog glug of olive oil
1 teaspoon harissa paste
Salt, pepper and cayenne pepper to taste
Chilli flakes and sesame seeds to garnish
Add the chickpeas, garlic, tahini and lemon juice into a blender and whizz it all up.
Next, slowly added in the oil a small glug at a time until the dip is at the desired consistency..
Then gently stir in harissa paste to add a little heat and fancy the whole thing up a bit.
Season to taste and then drizzle over a little extra oil and sprinkle on chilli flakes to serve.
Best served simply with hot buttery pitta breads or even better, drizzled over my Dad’s Moroccan lamb or Alice’s marinated chicken (both recipes coming soon).