Harissa, roasted pepper & candied pine nut hummus
- Anna Glover
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
0 reviews
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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
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Easy soft flatbreads
A star rating of 4.5 out of 5.83 ratings
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Ingredients
Units:
MetricUS
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2 tbsp pine nuts
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1/2 tsp smoked paprika
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1 tsp caster sugar
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1 garlic clove
finely sliced
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2 roasted red peppers
from a jar
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2 tsp sherry vinegar
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2 tbsp chopped coriander
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1 pot of hummus
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1-2 tsp harissa
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Method
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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.
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