Harissa-spiked hummus

Ingredients

• 2 x 400g cans chickpeas, rinsed and drained
• 5 tbsp olive oil
• 1 garlic clove, crushed
• lemon juice, to taste
• 2 tbsp harissa paste (see TIP below)
• 1 tbsp tomato purée

Directions

1. Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency. Add the rest of the chickpeas, then whizz again for a few secs until nobbly. Season with salt and a good squeeze of lemon juice.
2. Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the houmous to serve.