Ingredients Jump to Instructions ↓

  1. 1 cans chickpeas

  2. 1 tbsp tahini

  3. 1 lemon , juice only

  4. 2 tbsp extra virgin olive oil

  5. 1 cloves garlic

  6. 1 tbsp butter

  7. 1 tbsp olive oil

  8. 2 shallots , peeled, thinly sliced into rings

  9. 1/4 tsp cinnamon

  10. 1/4 tsp ground cumin

  11. 1/4 tsp ground coriander seeds

  12. 1/4 tsp curry spice mix

  13. 1 tbsp pine nuts

  14. 1 pomegranate , seeds only

Instructions Jump to Ingredients ↑

  1. For the hummus: place the chickpeas, tahini, lemon juice, extra virgin olive oil, garlic into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper, and add a tablespoon of water to loosen the mixture if it is too thick.

  2. For the garnish: heat the butter and oil in a pan until foaming, then fry the shallots for 5-6 minutes, or until golden-brown and beginning to caramelise. Stir in the cinnamon, cumin, coriander and curry spice mix, then add the pine nuts.

  3. Serve the hummus with the spicy shallots and pomegranate seeds sprinkled over the top.


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