Vegetarian Christmas canape recipe for 8 people, takes only 5 mins; recipe has chickpeas, extra virgin olive oil, garlic clove, tahini, lemon, smoked paprika, sumac, parsley, pomegranate seeds and crudites.
Luxury hummus
Course: Vegetarian Christmas canapé
Servings
8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 garlic cloves, roughly chopped
- Extra Virgin Olive Oil: 135ml extra virgin olive oil, plus extra for drizzling
- Smoked Paprika: 1/2 tsp smoked paprika
- Parsley: 1/2 small pack parsley, roughly chopped
- Lemon: 1 1/2 lemons, juiced
- Tahini: 1 tbsp tahini
- Chickpeas: 700g chickpeas, drained
- Pomegranate Seeds: 40g pomegranate seeds
- Sumac: 1/2 tsp sumac
- Crudites: crudites and warm pittas, to serve
Directions
- Blitz 3/4 of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in afood processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.
- Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.
- Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudites and warm pitta breads.
