It is no secret that I love the flavours of Morocco. Given the chance, I’d tuck into lemon-infused fragrant tagines, flatbreads and flavoursome dips every night of the week.
I was recently getting a quick lunch from my local supermarket, when I picked up a lovely looking Moroccan houmous; sadly not suitable for vegans as it contained honey. There were plenty of other varieties to choose from- but that particular flavour has been on my mind.
So I got my thinking cap on and came up with this. This smooth houmous is flavoured with cumin, turmeric and harissa, jewelled with dried apricots, parsley and mint and balanced with maple syrup and lemon juice. Serve with nutty wholemeal pitta, for a lunch that will transport you to sunnier climates.
Makes 1 small bowlful
1 tbsp olive oil
1 red onion, sliced finely
2 cloves of garlic, crushed
400g can chickpeas, drained and rinsed
1 tsp harissa
1 tsp ground cumin
1 tsp turmeric
1 tsp maple syrup
4 tbsp extra virgin olive oil
Juice of 1 lemon
Handful flat-leaf parsley, chopped
4 mint leaves, chopped
6 dried apricots, chopped
1. In a pan heat the olive oil, red onion and garlic for 2-3 minutes until softened but not browned
2. Add the chickpeas, harissa, cumin, turmeric, maple syrup and extra virgin olive oil to a blender. Pour in the cooked onion and garlic and blend until smooth.
3. Stir through the lemon juice, parsley, mint leaves and dried apricots until evenly distributed.