House recipe
🫘 Hummus bowl with crispy chickpeas and crudités
Extra-smooth hummus swirled into bowls and topped with pan-crisped chickpeas, pomegranate and plenty of raw veg to dip.
Allergens. Contains: Sesame. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 2 tins chickpeas (tinned), drained; one for the hummus, one for the topping
- 5 tbsp tahini
- 1 lemon, juiced
- 1 clove garlic
- 1 tsp ground cumin, half for the hummus, half for the topping
- 4 tbsp olive oil
- 1 tsp smoked paprika
- Salt, to taste
- small handful flat-leaf parsley, chopped
- ½ pomegranate, seeds only
- 1 cucumber, in sticks
- 2 carrot, in sticks
- 6 radishes, halved
- 200 g cherry tomatoes, halved
Method
- Blend the first tin of chickpeas with the tahini, lemon juice, garlic, half the cumin and a good pinch of salt. With the motor running, add ice-cold water a spoon at a time until very smooth and fluffy, about 3–4 minutes.
- Pat the second tin of chickpeas dry. Fry them in 2 tbsp oil over medium-high heat for 8–10 minutes, shaking the pan, until crisp.
- Take the pan off the heat and toss the chickpeas with the smoked paprika, the rest of the cumin and a pinch of salt.
- Spread the hummus into two wide bowls, making a well in the middle with the back of a spoon.
- Pile in the crispy chickpeas, scatter over pomegranate seeds and parsley and drizzle with the remaining oil.
- Arrange the cucumber, carrot, radish and tomatoes around the edge for scooping.