Start by making the Harissa topping. Add the Herbie's Harissa Paste to a small bowl with the water and 1 tablespoon of oil. Let the harissa mixture sit for 20min. The harissa spice mix should absorb most of the liquid and leave a rehydrated topping for the hummus.
Add all of the ingredients for the hummus to a food processor except for the extra virgin olive oil, salt, and Herbie's Desert Oak. Begin by pulsing the ingredients, then slowly incorporate the oil by drizzling it in as you go. If the texture of the chickpea mixture is too chunky then add more oil until it is smooth and has reached your desired texture. Add salt to taste.
Serve the hummus in a large bowl. Garnish with the Harissa topping and sprinkle Herbie's Desert Oak on top for a nice crunchy texture.
Tommy's Tips: This Hummus recipe is great on its own as an appetizer served with carrot/cucumber sticks or a flat bread such as naan. You can also use it as a nice sauce base that goes with chicken, pork, or lamb.