The creamy texture and bold flavor is balanced well with just the right amount of tahini. You’ll feel like you just walked out of a Moroccan souk.

Goes great with

Frozen Tandoori-Inspired Spiced Chicken Meal

Tandoori-Inspired Spiced Chicken

Organic Roasted Eggplant and Quinoa Frozen Burrito

Organic Roasted Eggplant & Quinoa Burrito


Chicken & Harissa Chickpeas


  • 1 can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 red pepper, roasted, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon


  1. Place half of the chickpeas, tahini, and lemon juice in a food processor and pulse until blended (doesn’t have to be completely smooth). Keep adding chickpeas until you have them all in. Place the paprika, cumin, and roasted red peppers in and blend until smooth. If too thick, you can add a splash of water.
  2. With the food processor going, pour the olive oil through the feeder. If you want a rich hummus add an extra tablespoon. Check for seasoning and use salt and pepper to taste.
  3. Place in a bowl, top with a light sprinkle of paprika or oregano and dig in!
appetizerschickpeasHummusluvo pairingrecipered pepper

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