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