Baharat Two-Bean Hummus
Two-bean hummus enhanced with baharat spice mix, topped with caramelised onions, extra spiced beans and finished with a drizzle of harissa chilli oil.
Servings: 6 - 8 Servings
Ingredients
- 2 large onions thinly sliced
- 2 large garlic cloves crushed
- 1 tsp baharat
- 1 tsp dried oregano
- 1 tin chickpeas
- 1 tin cannellini beans
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- Salt and pepper
- Sesame seeds for garnish
Harissa Oil
- 1 tbsp harissa powder
- Pinch of salt
- 80 ml olive oil
Instructions
- Make the harissa oil: Mix harissa, salt, and oil. Bring to a light boil, and stir to combine. Transfer to a small bowl or jar and leave to cool.
- Heat a frying pan with some oil and fry onions over medium heat until caramelised, approx. 10 minutes.
- Add another splash of oil along with garlic, chilli, oregano, and Baharat spice. Cook a further 2 minutes.
- Drain chickpeas, reserving the liquid. Drain haricot beans and this time discard the liquid.
- Add all the beans to the onion mixture and combine well. Cook over medium heat for 4 minutes.
- Remove 1/4 of the bean onion mixture and set aside to use later as a garnish.
- Place beans and onions in a blender along with reserved chickpea liquid, lemon juice, 2 tbsp of olive oil, and one ice cube. Blend until smooth. Taste and season with salt and pepper as desired.
- Transfer bean hummus to a serving bowl. Generously drizzle with harissa oil. Top with the reserved chickpea onion mixture. Sprinkle with sesame seeds.
Notes
- Hummus can be served warm or cold
- Bean substitute: Haricot or butter beans can be substituted for cannellini beans