Hummus

TIME: 10 minutes (+ overnight soaking of chickpeas)

Makes: 1 large dip

The humble hummus is a dip loved by many and is perfect for the entertaining season, quick and easy to prepare - your guests will love it!
Naturally vegan and gluten-free, this dip is great for those with dietary requirements.

 Ingredients:

700 grams chickpeas, drained - see note below

1 TBSP tahini

1 1/2 lemons, juiced

2 cloves of garlic, chopped

150ml Pendelton Estate extra virgin olive oil

For the toppings

1/2 TSP smoked parika

1/2 TSP sumac

40 grams pomegranate seeds (fresh or dried)

small handful fresh parsley, roughly chopped

Creating the Magic:

Step 1.
Place the chickpeas in a bowl and cover with water. Leave overnight, or at least 8-12 hours to soak.

Step 2.
Drain the chickpeas. Put approximately 3/4 of the chickpeas, 120ml of olive oil, lemon juice, tahini and garlic into a food processor. Blitz until smooth. Add 1 tsp of water at a time if it’s too thick, continue until you reach your desired consistency.

Step 3.
Meanwhile, heat about 10-15ml of love oil in a frying pan. Dry remaining chickpeas on a clean cloth. Add remaining chickpeas to the pan and lightly fry for about 3-4 minutes.

Step 4.
Serve the dip sprinkled with the toppings, drizzled with the remaining oil and fried chickpeas.
Serve with toasted pita bread, vegetable sticks, and crackers.

Enjoy!

This recipe has been adapted from BBC Good Food