Harissa hummus with coriander and olive oil

Ingredients

• 400 g kikkererwten gespoeld en gedroogd
• 3 el olijfolie
• 2 el tahin (sesampasta)
• 1 teentje knoflook
• 1 citroensap
• 1 1/2 tl harissa
• 3 el ijskoud water
• 1/2 tl zeezout
• 1/2 tl komijnzaad gemalen
• 1 snuifje paprikapoeder
• 1 handvol koriander of peterselie

Cook Time

1. 1
   Mix chickpeas: Put 400 g canned chickpeas, rinsed and patted dry in a blender or food processor. Add 2 tbsp tahini (sesame paste), 1 clove of garlic, 1 lemon juice, 0.5 tsp sea salt and optionally 0.5 tsp ground cumin (optional, extra). Mix for 1 minute on high speed. The chickpeas will be mostly finely ground in this step.
2. 2
   Add harissa: Add 1.5 tsp harissa spice mix bio and mix for another 30 seconds. Taste the mix: the harissa spices need time to release their flavor. Start with 1 tsp and add more to taste.
3. 3
   Add olive oil and water: Add 3 tbsp olive oil, plus extra to serve and mix again for 30 seconds. Then add 3 tbsp ice-cold water spoon by spoon while the blender is running: the ice-cold water emulsifies with the tahini and olive oil and gives the hummus its characteristic silky-smooth, airy texture. Let the blender run for at least 2 minutes for the best result
4. 4
   Taste and adjust: Taste and adjust: more lemon juice for freshness, more salt for depth, more harissa for spice. Good hummus has a clear balance between creamy (tahini), sour (lemon) and spicy (harissa).
5. 5
   Plate and serve: Scoop the hummus into a deep bowl or dish. Make a spiral-shaped indent in the middle with the back of a spoon. Drizzle 3 tbsp olive oil, plus extra to serve over the hummus, sprinkle with 1 pinch of paprika powder or smoked paprika, for garnish and garnish with 1 handful of fresh coriander or parsley, for garnish. Serve with pita bread, vegetable sticks or crackers.