Harissa houmous and courgette on rustic bread
Waitrose and Partners

Harissa houmous and courgette on rustic bread

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

1 out of 5 stars(1) Rate this recipe
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


  1. 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.

  2. 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.

  3. 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


1,407kJ/ 337kcals



Saturated Fat












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1 out of 5 stars1 rating