Hummus With Harissa Sauce


  • For the hummus
  • 300 g. (10.6 oz) boiled or canned chick peas (drained)
  • 100 g. (3,5 oz) tahini
  • 2 garlic cloves (ground)
  • 1 lemon’s juice
  • 3 tablespoons of virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • For the harissa sauce
  • 2 roasted red peppers
  • 2 g. (0,07 oz) cumin
  • 3 sprigs of chive
  • 1/2 tablespoon of virgin olive oil
  • 1 garlic clove (ground)
  • Sea salt
  • Freshly ground black pepper
  • Additional cucumbers for serving


  1. Combine all the ingredients of hummus in a food processor and puree till you end up with a thick paste and set aside.
  2. Slice the roasted red peppers and cut them into very small squares.
  3. Chop the chives finely and add to the red peppers.
  4. Add the garlic, olive oil, cumin, salt and black pepper to the red pepper and chive mix, blend altogether.
  5. Slice the cucumbers into 4cm (around 1,6 inches) portions and carve their inside parts without digging through their bottoms.
  6. Fill each one of the cucumber pieces with hummus and place some harissa sauce on top of them.
  7. Garnish with fresh chives.

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