Name: Warm hummus with pine nuts, raisins and olives
Total time: 25 min
Yield: Serves 4
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

Easy Hummus Recipe Topped with Pine Nuts, Raisins and Olives

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.