Warm Hummus

PREP TIME | COOK TIME | TOTAL TIME

5 min 10–15 min 15 - 20 min

THE SHOPPING LIST:

2. 2 cups cooked chickpeas (You can use canned ones, but rinse thoroughly)
3. • 2 garlic cloves
4. glugs of virgin olive oil
5. juice of half a lemon juice (more to taste)
6. 1/2 cup of sesame tahini
8. pinch of sea salt
9. generous pinch of cumin seeds (lightly toasted and ground)
10. pinch of Turkish red pepper
11. sprinkle of toasted pine nuts
12. scattering of pomegranates seeds
13. 
    

HOW TO COOK IT:

1. Make sure the oven is fairly hot, around 200C.
2. Blitz the garlic in a blender until it sticks to the sides of the bowl.
3. Add the chickpeas, cumin and blitz again.
4. Now add the olive oil, the lemon juice and tahini, and blitz again until the mixture is smooth.
5. Season to taste with salt and put into an oven dish in the oven and bake for 10-15 minutes.
6. Drizzle some olive oil and sprinkle the pine nuts, red pepper flakes & scatter pomegranates (because we cant help ourselves)

SERVE WITH: Serve hot with warm pitta bread. You can make this ahead of time and this will keep in the fridge for 3-4 days. Great on toast the next day with a fried egg on top!

Read more on Recipes

Share on: