“Homemade hummus is great for a quick, after work snack or to use as a spread on a wrap filled with roasted vegetables and spinach. Whichever you choose, this recipe is quick, healthy, and delicious. We used to go through a twelve ounce container of hummus a week; either spreading it on a sandwich or simply dipping pita chips after a long day in the kitchen. Once we discovered this easy recipe, there was no going back to the store bought tubs. Harissa is a great chili and spice mixture but if you can’t find it at your local grocer, you can easily substitute an Asian chili paste and add a few additional spices like cumin and coriander.” – Joe
- 1 14 oz can Chickpeas – drained
- 1 14 oz can Pinto Beans – drained
- 3 each Garlic Clove
- 0.25 teaspoon Moroccan Seasoning
- 2 tablespoons Tahini
- 4 tablespoons Organic Olive Oil
- 1 Lemon – juiced and zested
- 1 teaspoon Harissa
- Place the chickpeas, pinto beans, lemon juice and zest, garlic, seasoning, tahini and three tablespoons of the olive oil into the food processor and blend until smooth. Season to taste.
- In a separate, smaller bow, mix the harissa and remaining tablespoon of the olive oil together.
- Once the hummus is smooth pour into a serving bowl and spread the Harissa mixture over it.
- Enjoy with raw vegetables or pita chips.