Hummus Bowl with Tomatoes

Instructions

1. Prepare the Hummus

   5 min hands-on

   • Combine chickpeas, garlic, bean liquid, and tahini in a blender. Blend until smooth.
   • Gradually add water and blend until creamy and light.
   • Add lemon juice, salt, and cumin. Blend until incorporated.
   • Adjust seasoning or consistency with more water, lemon juice, or salt if needed. Set aside.

2. Cook the Harissa-Burst Tomatoes

   10 min hands-on

   • Heat olive oil in a pan over medium-high heat.
   • Add chopped tomatoes and cook for 5-8 minutes until they soften.
   • Stir in hot sauce and whole tomatoes. Cook for 3-4 minutes until tomatoes burst. Remove from heat.

3. Prepare the Couscous

   3 min hands-on5 min waiting

   • Bring water to a boil in a small saucepan.
   • Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
   • Fluff with a fork, add olive oil and salt.

4. Toast the Pine Nuts

   3 min hands-on

   • Heat a dry skillet over medium heat.
   • Toast pine nuts for 2-3 minutes until golden and aromatic. Transfer to a plate to cool.

5. Assemble the Dish

   3 min hands-on

   • Spread hummus in a serving bowl.
   • Spoon harissa-burst tomatoes over hummus, followed by couscous.
   • Garnish with toasted pine nuts, parsley, and olive oil.

6. Serve with Focaccia

   2 min hands-on

   • Warm focaccia in a skillet or oven.
   • Cut into slices and serve alongside the dish.
   • Cooking tips:
   • For ultra-creamy hummus, use soaked and boiled raw chickpeas.
   • Add a pinch of sugar to the tomatoes if they taste overly acidic.
   • Toast pine nuts carefully to avoid burning.
   • Rub warmed focaccia with garlic and drizzle with olive oil for added flavor.