Jewelled Hummus
Jewelled Hummus



  • 700g chickpeas from a jar, drained
  • 140ml olive oil
  • 2 chopped garlic cloves
  • 1 tbsp quality tahini
  • 1.5 lemons, juice only
  • For the Topping
  • ½ tsp each of sumac and smoked paprika
  • ½ pack of parsley, chopped
  • 50g pomegranate seeds
  • Warm pitas and crudités, to serve
  • Chuck about ¾ of the chickpeas, 120ml of oil and all the rest of the hummus ingredients into a food processor with plenty of seasoning. Blitz until fairly smooth, then spoon into a serving bowl. Dry the rest of the chickpeas on kitchen paper (as much as you can), then toss in a hot frying pan with the rest of the oil and a pinch of salt. Fry for 4 mins until golden, then drain on more kitchen paper.
  • Drizzle some oil over your hummus then sprinkle with the parsley, pomegranate seeds and some spices. Scatter the golden fried chickpeas on top, then serve with toasted pitas and crudités.
5 mins
8 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box