- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, thinly sliced
- 1 tsp each cumin seeds and coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ½ tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 x 400g can chickpeas, rinsed and drained
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp tahini paste
- 2 tsp finely chopped coriander
- pitta bread, to serve
In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.