The new food lovers trend for the most “in” on Instagram, humous broadens its assets with a touch of Red Tabasco.
Preparation: 20 minutes and night of rest
Cooking: 1 hour
Portions: 8 to 10
Preparation:
For the spicy houmous
In a salad bowl, pour the chickpeas and 1,5 teaspoon of baking soda.
Cover the mixture with cold water and allow to soak all night.
Drain the chickpeas and pour in a big pan of water. Add the remaining teaspoon of baking powder and bring to a boil. Allow to boil until the
chickpeas are tender, about 45 to 50 minutes. Remove the eventual skins floating on the surface.
Drain and save 240 ml of cooking water, allowing the chick peas to cool down
completely.
In a blender, pour the chickpeas, garlic, 240 ml of cooking water*, the tahini, lemon juice, the TABASCO® Red sauce, 3 tablespoons of olive oil, the salt, cumin and pepper, then mix until you obtain a smooth and creamy preparation.
* If you forget to keep the cooking water, it can be replaced by 240 ml of cold water. However, the cooking water will give more taste to the houmous.
It is possible to keep the houmous in a hermetic recipient up to 3 days.
For the harissa
Place the pepper directly on a warm grid or under the grill and roast until the entire skin is blackened, about 20 minutes. Place the pepper in a salad bowl and cover with plastic film, making sure it does not touch the warm pepper
Allow the pepper to cool down completely.
Delicately remove the pepper skin, cut the stem and remove the seeds. Cut up the pepper in big chunks.
In a blender, pour the garlic, the pepperand 240 ml of colza oil. Mix until you obtain an almost mashed texture.
Add the cumin, the Cayenne pimento, the Red TABASCO® sauce, the paprika, the caraway and the salt. Slowly pour the remaining 60 ml of colza oil, stirring constantly. Continue to stir until all the ingredients are perfectly mixed and mashed.
Il is possible to keep the harissain the icebox in a hermetic recipient up to 3 months.
Presentation suggestion
When you are about to make your presentation, place the houmous in a plate or a bowl, then dig a little will in the middle with a spoon, before pouring a spoon harissa and a dash of olive oil.
Also discover sur the small stuffed courgettes dans eggplants and the pink houmous with beets.
