Hummus

Cook/prep time: 10 minutes

Ingredients:

• 2 cans (800g) chickpea, drained & rinsed
• 2 garlic clove, minced
• 1/3 cup lemon juice
• 3 tbsp olive oil
• 1/2 cup good quality tahini
• 2 tbsp chilled water
• 1 tsp ground cumin
• Good pinch sea salt
• Extra olive oil
• 1-2 tsp parsley, finally chopped
• 1 tbsp pomegranate seeds
• 1 tbsp pistachio nuts, roughly chopped
• Crackers of your choice
• Cucumber, sliced into sticks
• Reddish, sliced into quarters
• Add to a KitchenAid blender all of the hummus ingredients, place the lid on and blend until it comes together as a smooth paste.
• Spoon out the hummus into a serving bowl. Garnish with an extra drizzle of olive oil, a sprinkle of the chopped parsley, pomegranate seeds and the pistachio nuts.
• Arrange the crackers and fresh cucumber and sliced radishes around the hummus and serve straight away.
• If covered and refrigerated the hummus will last for 5 days.

Garnish:

• Extra olive oil
• 1-2 tsp parsley, finally chopped
• 1 tbsp pomegranate seeds
• 1 tbsp pistachio nuts, roughly chopped

Serve:

• Crackers of your choice
• Cucumber, sliced into sticks
• Reddish, sliced into quarters

Method:

1. Add to a KitchenAid blender all of the hummus ingredients, place the lid on and blend until it comes together as a smooth paste.
2. Spoon out the hummus into a serving bowl. Garnish with an extra drizzle of olive oil, a sprinkle of the chopped parsley, pomegranate seeds and the pistachio nuts.
3. Arrange the crackers and fresh cucumber and sliced radishes around the hummus and serve straight away.
4. If covered and refrigerated the hummus will last for 5 days.