Harissa Hummus with Toasted Pitta Bread
Donal's Notes
Hummus made easy, but with all the flavour! Using a good quality pitta bread will make all the difference here, so don’t skimp on that end. Toasting your seeds will make all the difference to your dish.
To serve:
Instructions
Peel the garlic and roughly chop the parsley.
Blend together the chickpeas, drained and rinsed, the garlic, the harissa, the juice of the lemon, tahini, ground cumin, water and sea salt until smooth. Scrape down the sides to make sure everything is blended and blitz again briefly. Add a little extra water if you’d like a thinner consistency. Season really well to taste.
Heat a large pan over a medium heat. Add the sunflower seeds and toast for a few minutes until golden, and set aside.
Add the cumin seeds and fennel seeds to the pan and toast until fragrant. Pour in the the olive oil and swirl to flavour it with the spices.
Brush a little oil over the pittas. Add the hummus to a serving bowl. Make a well in the centre and add the remaining oil. Sprinkle with sunflower seeds, parsley and serve alongside the pittas.
