This method delivers the creamiest, silkiest hummus. Topped with harissa tomatoes and pine nuts, it's a delicious dish that’s perfect for sharing.
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Serves
2
Drained Cooked Chickpeas
Chickpea Water
Bicarbonate Soda
Garlic
Tahini
Ice Cube
Lemon
Salt
Ground Cumin
Pine Nuts
Parsley
Cherry Tomatoes
Harissa
Olive Oil
Pitta Bread
Za’atar
Serves
2
Drained Cooked Chickpeas
Chickpea Water
Bicarbonate Soda
Garlic
Tahini
Ice Cube
Lemon
Salt
Ground Cumin
Pine Nuts
Parsley
Cherry Tomatoes
Harissa
Olive Oil
Pitta Bread
Za’atar
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Step 1.
Boil the chickpeas in plenty of water with the garlic and a bay leaf and bicarbonate of soda if using, for around 30-40 mins or until very soft.
Step 2.
Blend the chickpeas with a clove of garlic and 100ml of the chickpea water from the tin (aquafaba).
Step 3.
Add the tahini and blend before adding 4 ice cubes. Blend again, then add the lemon juice, cumin and salt. Adjust the seasoning and consistency to your taste.
Step 4.
For the harissa tomatoes, add 2 tbsp of olive oil to a pan on medium high heat. Add half of the tomatoes and stir often while they cook for about 5-8 mins. They should have broken down and turned into a sauce. Then add the rest of the tomatoes and the harissa and cook for a few more minutes until they have just burst open.
Step 5.
Toast your pine nuts in a dry pan for a couple of minutes, shaking often to make sure they don’t burn. Roughly chop some parsley.
Step 6.
Drizzle your pita with some oil and herbs and toast in a pan or in the oven.
Step 7.
To serve, layer the hummus with the tomatoes and top with pine nuts, parsley and a good drizzle of olive oil. Enjoy!
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