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Harissa houmous and courgette on rustic bread
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Serves: 4 - 6
400g can chickpeas, drained and rinsed
5 tbsp extra virgin olive oil
2 garlic cloves, crushed
3 tbsp Waitrose Cooks’ Ingredients Harissa Paste
2 tbsp tahini
Juice from 1 lemon
2 small courgettes
4-6 slices Waitrose Grand Rustic 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.
This recipe was first published in February 2017.