rose and harissa hummus, vegan

not another bloody hummus recipe haha?

Keeping this short and sweet! Hummus is one of those dishes that’s so easy to chuck together, I don’t know why I don’t make it part of my weekly meal prep?

I’m guessing that since you have a pulse you probably love hummus too haha and have tried out tonnes of recipes. Honestly, when it comes to blending chickpeas, olive oil, garlic, salt and lemon juice, there’s no perfect recipe. Really, you just have to be guided by your preference.

But just as you have creative reign over the proportions of these ingredients, you also have the freedom to spice it up with other flavours.

And for me, that means rosewater and harissa. The heat from the harissa makes the hummus a lot bolder, it stops being a side-dish and instead commands your attention.

Whereas the rosewater gives it a specialness and a feeling of refinement that you wouldn’t expect from something as rustic as hummus.

But do note, I usually omit the garlic in this recipe, which obviously breaks my heart every time. With the garlic being raw, it’s just slightly too pungent for the delicate rose flavour to handle.


400g chickpeas

3 tbsp tahini

5 tbsp olive oil

juice of half a lemon

1 1/2 tsp harissa

1/4 tsp rosewater

Salt to taste

(optional garnish) rose petals and chopped pistachios


Just chuck it in a food processor and adjust as you go haha.

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