Ingredients

• 2 tablespoons harissa powder
• 3 cups low-sodium chickpeas , drained and liquid reserved
• 0.33 cups extra virgin olive oil , or more as needed
• 2 tablespoons tahini
• 1 tablespoon lemon juice , or more as needed
• 2 cloves garlic
• 8 Kalamatas olives
• 2 tablespoons chopped fresh cilantro
• 0.13 teaspoons harissa powder , or to taste

Instructions

1. 1 Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
2. 2 Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
3. 3 Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

Nutrition per serving