CHRISTMAS HUMMUS WITH SUMAC SPROUTS & CHILLI OIL
Hummus is a constant in my life. I eat it in one of its various forms every day, and life wouldn’t be quite as sweet without it. This is how I like to eat it through the festive period – with charred sumac sprouts, a herby chilli oil and pomegranate seeds.
Ingredients
- 400 g Brussels sprouts trimmed & halved
- 2 tsp sumac
- 1 garlic clove minced
- olive oil
- sea salt & freshly ground black pepper
- to serve: pomegranate seeds
HUMMUS
- 400 g can chickpeas drained & rinsed
- 1 garlic clove peeled
- 1 heaped tbsp tahini
- 1/2 tsp cumin
- juice of 1/2 lemon
- extra virgin olive oil
HERBY OIL
- handful fresh parsley very finely chopped
- handful fresh coriander very finely chopped
- 1/2 tsp sumac
- 1 tsp chilli flakes
- 1 tsp sesame seeds
- juice of 1/2 lemon
- extra virgin olive oil
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Combine the Brussels sprouts, sumac, garlic, a good glug of olive oil and a pinch of salt on a baking tray. Use your hands to give everything a really good mix, then roast for 20-25 minutes, or until the sprouts are golden and crispy.
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To make the hummus, bring a pan of salted water to the boil. Add the chickpeas and simmer for 5 minutes (this step is optional, but will make the hummus extra silky). Drain and allow to cool. Combine the chickpeas, garlic, tahini, cumin, lemon juice and a really good pinch of salt and black pepper in a food processor. Blitz the mixture, adding the olive oil in a thin stream through the hole in the top, until the hummus is completely smooth. Taste and adjust the seasoning, if needed.
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Finally, make the herby oil. Combine the parsley, coriander, sumac, chilli flakes, sesame seeds, lemon juice and a big pinch of salt and black pepper in small bowl. Pour over just enough oil to cover the mixture, then stir well. Taste and adjust the seasoning, if needed.
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Spread the hummus over a serving plate and top it with the sprouts. Drizzle over a few spoonfuls of the herby oil and finish with a sprinkling of pomegranate seeds and a good crack of black pepper.
Want to try another of my hummus recipes? This Pesto Hummus is one of my favourites!
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