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Warm hummus with pine nuts, raisins and olives

Easy Hummus Recipe Topped with Pine Nuts, Raisins and Olives

Warm hummus with pine nuts, raisins and olives

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

Sarah Cook

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Serves 4

Easy

Total time: 25 mins

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

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Try this recipe for warm hummus with pine nuts, raisins and olives then try our recipes for Eid.

Ingredients

Nutrition

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

Nutrition: per serving

kcal392
fat26.2g
saturates3.3g
carbs23.5g
sugars8.2g
fibre7.8g
protein11.4g
salt0.3g

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.

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Authors

Sarah Cook

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