This recipe was adapted from Bon Appetit’s July issue featuring Moroccan grilling.
Harissa is a Moroccan red pepper paste. It paired it well with the Moroccan Chicken Skewers.
I bumped up the lemon juice and added a few more spices. Really nice addition with the Harissa’s tang and heat. Worked great with the Moroccan Chicken and garlic sauce. It was a great balance of savory, creamy garlic and twang of the hummus.
1 can of chickpeas (15 oz)
½ cup of tahini
4 tbs of fresh lemon juice
1 ½ tbs harrisa paste
1 tsp agave syrup
1 clove roasted garlic
Pinch of sumac
Pinch of cayenne
Pinch of cumin
Kosher salt to taste
1. Roast your garlic or cook it with olive oil to mellow it out a little bit.
2. Combine everything in a food processor and pulse until smooth. Salt to taste.
3. Top with olive oil, crushed red pepper and enjoy with Naan bread, pita chips vegetables.