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Extra-special hummus

A bowl of extra-special hummus

Extra-special hummus

Name: Extra-special hummus
Prep time: 10 min
Total time: 10 min
Yield: 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

Esther Clark

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Serves 6

Easy

Prep: 10 mins

No cook

A star rating of 5 out of 5.1 ratingRate

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Give everyone’s favourite dip a makeover. This creamy, silky hummus is topped with bursts of pomegranate, pistachio and herbs – perfect party food

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal143
fat9g
saturates1g
carbs8g
sugars1g
fibre4g
protein5g
salt0.01g

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.

Recipe from Good Food magazine, December 2021

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A star rating of 5 out of 5.1 rating

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