Moorish Smoked Humous with Chilli Harissa

A 2 Star ‘Great Taste’ award-winner. Our delicious humous made with naturally cold-smoked water is combined with warming Middle-Eastern spices including paprika, cumin and coriander and a gentle touch of chilli.
Go on, try it...we think you might just love it!
Suitable for Vegans, contains no artificial ingredients.

No artificial ingredients, Suitable for vegans

Moorish Smoked Humous with Chilli Harissa 150g

United Kingdom

Keep Refrigerated; Not Suitable for Home Freezing

Use Devil-ish Moorish Smoked Humous to add an aromatic and smokey warm hug to whatever you're cooking.

Sleeve

Film - Don't Recycle; Lid - Recycle; Pot - Recycle; Sleeve - Recycle

Full Product Name:
A blend of cooked chickpeas, tahini sesame seed paste, smoked water and chilli harissa paste.

Storage:
Keep refrigerated. Not suitable for freezing.
Once opened, consume within 2 days and by use by date.
For use by date, see lid.

Cooked Chickpeas [Water, Chickpeas], Water, Tahini Sesame Seed Paste (11%), Rapeseed Oil, Smoked Water (2%), Red Chilli Purée (1.5%), Concentrated Lemon Juice, Salt, Ground Paprika, Roasted Garlic Purée, Tomato Paste, Dried Garlic, Ground Cumin, Ground Coriander Seed, Ground Smoked Paprika, Vinegar, Paprika Flakes, Cracked Black Pepper, Ground Fennel

Contains Sesame

Suitable for Vegans

Moorish

At Moorish, we create the most deliciously moreish award-winning dips for people who demand more, banishing boring and bland for good!

Moorish,
40 Cumberland Avenue,
Park Royal,
London,
NW10 7RQ,
UK.

United Kingdom

For more information or to get in touch:
Moorish,
40 Cumberland Avenue,
Park Royal,
London,
NW10 7RQ,
UK.
moorishdips.co.uk

Roasted Butternut Squash, Pepper and Lentil Soup with a Deliciously Devil-ish Twist
Ingredients:
1 butternut squash halved; 2 peppers, deseeded and roughly chopped; 1 red onion, sliced; 1 tbsp extra virgin olive oil; 1 tin tomatoes; 1 tsp bouillon powder; 100g dried red lentils; 300ml cold water; 80g Devil-ish Moorish

Instructions:
1. Put the butternut squash, onion and peppers into a baking dish and toss them in the olive oil.
2. Bake at 180ºC degrees for 45 mins, covering with foil half way through cooking, if blackening too quickly.
3. Remove the roasted vegetables from the oven, peel off butternut skin (it's easy but watch your fingers!) and transfer to a large saucepan.
4. Add tomatoes, lentils, bouillon powder and water.
5. Bring to the boil, then reduce to a simmer for 30 minutes.
6. Remove from heat and whizz smooth using a hand-held blender.
7. Stir through Devil-ish Moorish Smoked Humous with Chilli Harissa; and serve with crusty bread.