Turn a store cupboard staple into this vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives
- Lachoso chickpeas 570g 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 olives 12-15, roughly chopped
- Flat-leaf parsley chopped to make 1 tbsp
- Pittas or flatbreads to serve
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.
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.
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.