Harissa houmous and courgette on rustic bread

Name: Harissa houmous and courgette on rustic bread
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 400 g can chickpeas, drained and rinsed; 5 tbsp extra virgin olive oil; 2 garlic cloves, crushed; 3 tbsp Cooks' ingredients Harissa Paste; 2 tbsp tahini; 1 lemon, juice; 2 small courgettes; 6 slice/s Stone-baked Grand Rustique bread

This simple dish is great as a starter or can be served as part of a tapas menu.

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VegetarianSource of fibre1 of your 5 a day

Serves6
CourseStarter
Prepare15 mins
Cook5 mins
Total time20 mins

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400g can chickpeas, drained and rinsed
5 tbsp extra virgin olive oil
2 garlic cloves, crushed
3 tbsp Cooks' ingredients Harissa Paste
2 tbsp tahini
1 lemon, juice
2 small courgettes
6 slice/s Stone-baked Grand Rustique bread

Put the chickpeas, 4 tbsp oil, garlic, harissa and tahini in a food processor and pulse until combined but still coarse. Add a squeeze of lemon juice and season.
Use a vegetable peeler to pare ribbons from the courgette. Toss in a bowl with the remaining 1 tbsp olive oil and lemon juice and season. Drain, reserving the liquid.
Toast the bread, then top with the houmous and drained courgette ribbons. Spoon over a little of the drained liquid and a splash more oil, and grind over with black pepper.

Typical values per serving when made using specific products in recipe