- 700g chickpeas, drained
- 135ml extra virgin olive oil, plus extra for drizzling
- 2 garlic cloves, roughly chopped
- 1 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 ½ lemons, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the toppings
- ½ tsp smoked paprika
- ½ tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- ½ small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 40g pomegranate seeds
- crudités and warm pittas, to serve
Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.
Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.
Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.