What makes this hummus special is the spicy, toasted topping that adds both texture and another layer of flavour. Plus it looks great! Purists will tell you the chickpeas need to be dried rather than tinned and ideally, I’d agree, but on this occasion, I didn’t have the time to soak them overnight, so a good quality tin or two had to do the job. Lidl’s are surprisingly good.
Makes enough for two medium bowls which will do 6 people as part of a spread of starters| 10 mins
- 2 tins chickpeas or, if you have the time, 200g dried, soaked overnight in plenty of water and 1 tsp bicarbonate of soda
- 2 cloves garlic crushed
- 2-3 tbsps tahini paste
- 1 lemon, juiced
- 1/2 tsp salt
For the topping
- 1 tsp sumac
- 1 tsp ground cumin
- handful coriander leaves, roughly chopped
- 2 tbsp olive oil
- small clove garlic crushed
- 1 tsp chilli flakes
You will also need…
- Food processor or blender
- If you’ve chosen to be a purist and are using dried chickpeas, start by draining them off after the overnight soaking, rinse and put in a pan with a lot of cold water and 1/2 tsp bicarb. Bring to the boil and cook until tender – probably about 2 hours, but check regularly as it could take more or less and you may also need to top up the water. They should be soft, but not mushy. When they’re done, drain, reserving some of the water.
- If using tinned, drain and rinse. Put 2 tbsps aside for the topping and put the remainder in a food processor along with the garlic, tahini, 1 tbsp lemon juice, salt and enough of the reserved cooking liquid (or water) to loosen the consistency. Blend until quite smooth.
- Transfer to serving bowls, sprinkle over the rest of the lemon juice, sumac, cumin and coriander leaves. Top with the reserved chickpeas.
- Heat the olive oil in a small pan and when hot, add the garlic and chilli flakes. Cook for 30secs and then drizzle the contents over the hummus and serve with warmed flatbreads or pittas.