Harissa, roasted pepper & candied pine nut hummus
Serves 4
Easy
Prep:
Cook:
Try a harissa and smoked paprika spin on hummus and top with roasted red pepper and candied pine nuts. Serve with flatbreads and your favourite crudités
Skip to ingredients
Units:
- 2 tbsp pine nuts
- 1/2 tsp smoked paprika
- 1 tsp caster sugar
- 1 garlic clovefinely sliced
- 2 roasted red peppersfrom a jar
- 2 tsp sherry vinegar
- 2 tbsp chopped coriander
- 1 pot of hummus
- 1-2 tsp harissa
Method
step 1
Heat the pine nuts, smoked paprika, caster sugar and 1/2 tsp salt in a small frying pan over a low heat for 3-4 mins until the sugar melts and coats the pine nuts. Tip onto a plate. Heat a drizzle of olive oil in the pan and fry the garlic clove for 1-2 mins until fragrant. Finely chop the peppers, then stir in and warm through for a minute. Stir in the sherry vinegar until evaporated. Season. Remove from the heat and stir in the chopped coriander. Spoon a pot of hummus into a serving bowl and swirl in the harissa. Top with the pepper mix and candied pine nuts.
