Roughly drain the can of chickpeas and tip into a bullet or blender or small food processor.
Add the lemon juice, harissa, cumin, olive oil, salt to the chickpeas and water, try 1/4 cup and see if you need more.
Blitz until all is blended and is a consistency that you like, adjust the water. Refrigerate.
Notes
I love cumin but it's optional in this recipe, don't like it don't use it.It's nice with a little sumac spice.Lemons are not always in the fruit basket a lime works just as well, I love the tangy taste.Personally I love this spread on toasted sour dough bread.Great spread on any salted or plain cracker.Recipes vary this is how I like mine and this recipe can be changed to any way you want it.