Warm Hummus with Pine Nuts, Raisins and Olives

Warm Hummus with Pine Nuts, Raisins and Olives

Turn a store cupboard staple into this vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.