Harissa-spiked hummus

Ingredients

• 800 g garbanzo beans rinsed drained canned
• 5 tbsp olive oil 
• 1  garlic clove crushed
• 10 servings juice of lemon to taste
• 2 tbsp harissa (see TIP below)
• 1 tbsp tomato purée 

Equipment

• food processor

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.
2. Add the rest of the chickpeas, then whizz again for a few seconds until nobbly. Season with salt and a good squeeze of lemon juice.
3. Mix together the harissa and tomato pure with the rest of the olive oil.
4. Drizzle over the hummus to serve.