Jewelled Hummus
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Jewelled Hummus

Jewelled Hummus

Ingredients

Method

  • 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

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