Steps
- Rinse and drain 800g of canned chickpeas. Measure 5 tablespoons of olive oil; blend three-fifths with three-quarters of the chickpeas, 1 crushed garlic clove, and ½ cup of water until creamy.
- Add water if needed, then pulse in the remaining chickpeas briefly for a chunky texture. Season with salt and 1 tablespoon of lemon juice.
- Mix 2 tablespoons of mild rose harissa paste and 1 tablespoon of tomato paste with the remaining oil. Spoon the hummus into a dish and drizzle with the harissa mixture.