HUM­MUS WITH TAHINI & POMEGRANATE

The Mail on Sunday - You - - Food Festive Cheer -

SERVES 6 Have ready or pre­pare 90g pomegranate seeds. Drain and rinse 2 x 400g cans chick­peas. Place the chick­peas in a food pro­ces­sor with a peeled sliced gar­lic clove and a lit­tle salt and whiz to a paste, grad­u­ally adding 100ml wa­ter through the fun­nel, un­til you have a thick purée. Now add 4 tbsp le­mon juice and 150g tahini then con­tinue to whiz un­til smooth and creamy. Add 2 tbsp olive oil, a driz­zle of any juice given out by the pomegranate seeds and sea­son to taste. Trans­fer to a serv­ing bowl or plate, cover and chill. To serve, swirl the top, driz­zle over more oil and scat­ter over the pomegranate seeds. Serve with tri­an­gles of toasted pitta or your choice of dip­pers.

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