Extra-special hummus

Everyone’s favourite dip gets a makeover here. This creamy, silky hummus is topped with bursts of pomegranate, pistachio and fresh herbs, ideal for a casual gathering with drinks.

SERVES 6 PREP 10 mins NO COOK EASY V 400g can chickpeas

1 small garlic clove, crushed 2 tbsp tahini

1 tbsp extra virgin olive oil, plus

a drizzle to serve

1 lemon, juiced

25g pistachios, chopped

25g pomegranate seeds

1 tsp black or white sesame seeds pinch of chilli flakes or Aleppo

pepper handful of herbs, mint, parsley or

dill work well

1 Drain the chickpeas over a bowl to catch the liquid. Tip the chickpeas into a blender or food processor and blitz with the garlic, tahini, olive oil, lemon and a generous pinch of sea salt. With the motor running, trickle in half the chickpea water to create a smooth, creamy mixture. Season again with a little more lemon juice or salt, if you like. Will keep chilled for up to to two days.

2 Spoon and swirl the hummus into a shallow bowl. Scatter with the chopped pistachios, pomegranate and sesame seeds, chilli flakes and herbs. Drizzle with a little olive oil. Serve with flatbreads and crudités.

GOOD TO KNOW vegan • gluten free

PER SERVING 143 kcals • fat 9g • saturates 1g •

carbs 8g • sugars 1g • fibre 4g • protein 5g • salt 0.01g