Extra-special hummus
Serves 6
Easy
Prep:
No cook
Give everyone’s favourite dip a makeover. This creamy, silky hummus is topped with bursts of pomegranate, pistachio and herbs – perfect party food
Skip to ingredients
Units:
- 400g can chickpeas
- 1 small garlic clovecrushed
- 2 tbsp tahini
- 1 tbsp extra virgin olive oilplus a drizzle to serve
- 1 lemonjuiced
- 25g pistachioschopped
- 25g pomegranate seeds
- 1 tsp black or white sesame seeds
- pinch of chilli flakesor Aleppo pepper
- handful of herbsmint, parsley or dill work well
Nutrition: Per serving
- kcal143
- fat9g
- saturates1g
- carbs8g
- sugars1g
- fibre4g
- protein5g
- salt0.01g
Method
step 1
Drain the chickpeas over a bowl to catch the liquid. Tip the chickpeas into a blender or food processor and blitz with the garlic, tahini, olive oil, lemon and a generous pinch of sea salt. With the motor running, trickle in half the chickpea water to create a smooth, creamy mixture. Season again with a little more lemon juice or salt, if you like. Will keep chilled for up to to two days.
step 2
Spoon and swirl the hummus into a shallow bowl. Scatter with the chopped pistachios, pomegranate and sesame seeds, chilli flakes and herbs. Drizzle with a little olive oil. Serve with flatbreads and crudités.
