Extra-special hummus
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Ingredients
- 400g can chickpeas
- 1 small garlic clove, crushed
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil, plus a drizzle to serve
- 1 lemon, juiced
- 25g pistachios, chopped
- 25g pomegranate seeds
- 1 tsp black or white sesame seeds
- pinch of chilli flakes or Aleppo pepper
- handful of herbs, mint, parsley or dill work well
Method
- STEP 1
Drain the chickpeas over a bowl to catch the liquid. Tip the chickpeas into a blender or food processor and blitz with the garlic, tahini, olive oil, lemon and a generous pinch of sea salt. With the motor running, trickle in half the chickpea water to create a smooth, creamy mixture. Season again with a little more lemon juice or salt, if you like. Will keep chilled for up to to two days.
- STEP 2
Spoon and swirl the hummus into a shallow bowl. Scatter with the chopped pistachios, pomegranate and sesame seeds, chilli flakes and herbs. Drizzle with a little olive oil. Serve with flatbreads and crudités.
