Warm Hummus
PREP TIME | COOK TIME | TOTAL TIME
5 min 10–15 min 15 - 20 min
THE SHOPPING LIST:
2 cups cooked chickpeas (You can use canned ones, but rinse thoroughly)
2garlic cloves
glugs of virgin olive oil
juice of half a lemon juice (more to taste)
1/2 cup of sesame tahini
pinch of sea salt
generous pinch of cumin seeds (lightly toasted and ground)
pinch of Turkish red pepper
sprinkle of toasted pine nuts
scattering of pomegranates seeds
HOW TO COOK IT:
Make sure the oven is fairly hot, around 200C.
Blitz the garlic in a blender until it sticks to the sides of the bowl.
Add the chickpeas, cumin and blitz again.
Now add the olive oil, the lemon juice and tahini, and blitz again until the mixture is smooth.
Season to taste with salt and put into an oven dish in the oven and bake for 10-15 minutes.
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!
