Ingredients
- large chickpeas 660g jar, drained (1 tbsp of the liquid reserved)
- tahini 50g
- garlic 3 cloves, 2 crushed, 1 sliced
- extra-virgin olive oil 4 tbsp, plus extra to serve
- lemon juice 1-2 tbsp
- raisins 1½ tbsp
- pine nuts 1½ tbsp
- cumin seeds ½ tsp
- pitted kalamata olives 12-15, roughly chopped
- flat-leaf parsley chopped to make 1 tbsp
- pittas or flatbreads to serve
Method
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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.
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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.
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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
Put on a colourful mezze spread with our Middle Eastern recipes here...
Nutritional Information
- Kcals 392
- Fat 26.2g
- Saturates 3.3g
- Carbs 23.5g
- Sugars 8.2g
- Fibre 7.8g
- Protein 11.4g
- Salt 0.3g