Coronation hummus
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Ingredients
- 2 x 400g cans chickpeas
- 1 garlic clove, peeled
- 5 dried apricots, roughly chopped
- 2 tsp mild curry powder
- 1 lemon, zested and juiced
- 3 tbsp tahini or nut butter of your choice (such as almond, cashew or peanut)
- 2 tbsp extra virgin olive oil, plus a drizzle
- ½ small red onion, finely chopped
- 2 tbsp pomegranate seeds
- pinch of nigella seeds
- small handful of coriander, mint or parsley leaves
- toasted pittas and veg crudités (we used carrots, celery, cucumbers and chicory), to serve
Method
- STEP 1
Drain the chickpeas over a bowl, reserving the liquid from the can. Tip all but 1 tbsp of the chickpeas into a blender. Add the garlic along with the apricots, curry powder, lemon zest and juice, the tahini or nut butter, oil and some seasoning. Add 4 tbsp of the reserved chickpea liquid and blitz to a smooth paste, adding more liquid if needed. Chill until needed. Will keep chilled for up to two days.
- STEP 2
To serve, spoon the hummus onto a plate or into a shallow bowl, using the back of the spoon to create a dip in the middle. Top with the onion, pomegranate seeds, nigella seeds, herbs, reserved 1 tbsp chickpeas and a drizzle of oil. Serve with pittas and crudités for dunking.
