Simply prepared for a simple starter or for grazing while entertaining, this hummus recipe is fresh and is perfect for warmer days as we lead into the summer months.
Ingredients
- 250g cooked chickpeas (Keep 50g aside for topping the hummus)
- 2G cumin
- 1G Smoked paprika
- 4g salt
- 1 lemon, juice & zest
- 1 clove of garlic
- 25G tahini
- 1 red pepper
- 2 ice cubes
- 100ml extra virgin olive oil
- 1 small block of feta cheese
- Few sprigs of fresh mint
- 1 tsp cracked black pepper
Method
- Firstly, we need to roast the red pepper – rub with some oil & roast at a high temperature of 240 degrees for 50 minutes – Remove from the oven and leave to completely cool.
- Remove the outside skin of the pepper – cut in ½ and remove the seeds – set aside.
- In a food processor, blend the chickpeas, garlic , ½ the oil , red pepper, tahini, ice & spices together until smooth like silk. Remove from the blender & set aside.
- In a small bowl, mash the feta, olive oil & mint together. Season with pepper.
- Place the hummus in a bowl & top with a generous spoon of the feta mixture & reserved chickpeas, garnish with some extra mint & a drizzle of extra virgin oil.
- Serve this up with some warm flat breads & you have a very delicious starter in minutes.
Chef's Top Tip
If you want to go all out and add a protein to this to make it a meal, my recommendation is to either serve it with some chargrilled chicken or low & slow beef brisket.
