Olive Magazine
Easy Hummus Recipe Topped with Pine Nuts, Raisins and Olives

Warm hummus with pine nuts, raisins and olives

Published: October 2, 2019 at 4:16 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Turn a storecupboard staple into this vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal392
fat26.2g
saturates3.3g
carbs23.5g
sugars8.2g
fibre7.8g
protein11.4g
salt0.3g
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Ingredients

  • 660g jar large chickpeas, drained (1 tbsp of the liquid reserved)
  • 50g tahini
  • 3 cloves garlic, 2 crushed, 1 sliced
  • 4 tbsp extra-virgin olive oil, plus extra to serve
  • 1-2 tbsp lemon juice
  • 1½ tbsp raisins
  • 1½ tbsp pine nuts
  • ½ tsp cumin seeds
  • 12-15 pitted kalamata olives, roughly chopped
  • chopped to make 1 tbsp flat-leaf parsley
  • to serve pittas or flatbreads

Method

  • STEP 1

    Put the chickpeas and tahini in a food processor. Cook the crushed garlic and 2 tbsp of the oil in a small frying pan over a medium heat for a 1-2 minutes or until the garlic is fragrant. Scrape the contents of the pan into the processor. Add 1 tbsp of the lemon juice and reserved chickpea liquid, plus ¼ tsp sea salt and some pepper. Whizz until really smooth, then taste and add more lemon juice if needed.

  • STEP 2

    Put the rest of the oil and sliced garlic clove into the used frying pan. Heat gently over a low heat until the garlic just starts sizzling, then fish out and discard the garlic, and add the raisins, pine nuts and cumin. Cook, stirring, for 5 minutes, until the raisins are softening and pine nuts browning. Take off the heat.

  • STEP 3

    Warm the hummus in the microwave or a small pan, until just warm, but not hot. Spread over a plate or in a bowl, then spoon the raisins and nuts on top. Sprinkle over the olives and parsley, and an extra drizzle of olive oil, if you like, and eat with warm bread.

*This recipe is gluten-free according to industry standards


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