I’ve expressed my love for hummus here on GE more times than probably acceptable. What can I say? It’s the best. I eat it with (almost) anything and have absolutely no problem devouring it straight from its tub with a spoon. Honestly, I didn’t think that the humble hummus could get any better – until I created this. My loaded Lebanese style hummus is packed with favour, colour and all things delicious. Prepare to be amazed.
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For this recipe, I’ve teamed up with Bioglan, who have challenged me to ‘Eat My Week Orange’ to celebrate the launch of their Active Curcumin supplement.
Curcumin is the active ingredient in turmeric and the component thought to be responsible for turmeric’s healthful properties. However, getting large quantities of turmeric, and therefore curcumin, into the diet can be quite a challenge.
Just one Active Curcumin supplement is equivalent to approximately 6 tsp’s of turmeric powder – considerably higher than the 1/2 tsp of turmeric in each serving of this loaded hummus! They are a great option if you are looking to get a little boost of turmeric goodness alongside your regular diet.
WHY SHOULD I COOK IT?
Creamy, silky smooth turmeric spiked hummus topped with tender cubes of roasted aubergine mixed with fragrant fresh mint & coriander, a sprinkle of crispy chickpeas and sweet jewels of pomegranate. Its hummus like you’ve never seen it before.
WHAT’S THE OCCASION?
An impressive yet simple lunch with friends, an extraordinary BBQ side dish, or a light summer supper eaten with warm toasted pitta bread.
HOW LONG WILL IT TAKE ME?
This loaded Lebanese style hummus will take you 50-55 minutes from start to finish, including about 25 minutes hands-on.
IS IT DIFFICULT?
Although there are a few different components to this loaded hummus, each one is reasonably straight forward. There is a small bit of chopping involved, but nothing too taxing. However, if you do find finely chopping herbs a little tricky, you can always use a mezzaluna to make your life easier! For difficulty, it’s a 7/10.
WHY IS IT HEALTHY?
Hummus is highly nutritious, packed with fibre and is a good source of plant-based protein. Pairing it with turmeric helps boosts it’s antioxidant content, making it even more nourishing. Served with toasted wholemeal pitta bread, this loaded Lebanese style hummus makes a beautifully balanced meal.
WHAT EQUIPMENT DO I NEED?
A sharp knife and chopping board, a large mixing bowl, two baking trays, a food processor and a large frying pan.
TIPS FOR THE BEST LOADED LEBANESE STYLE HUMMUS EVER:
- Season, season, season. Make sure you season each component of this dish well – especially the hummus! Use sea salt or Maldon salt and be generous. Don’t worry if you think it looks like a lot, packaged hummus contains far more salt than you will be putting in yours.
- Herb it up. I know fresh herbs can seem a little expensive and are sometimes all too tempting to skip, but in this dish, they make all the difference. The fragrance and lift they bring to the plate is really quite magical. If you aren’t a coriander fan, swap it for parsley instead.
- Be generous! Don’t scrimp on the portions unless you want to be met with a row of angry faces, all banging their knives and forks on the table. This loaded hummus is downright addictive, so make sure you pile those plates right up.
If you make this loaded Lebanese style hummus recipe please let me know! You can tag me in photos on IG @georgieeatsuk, use the #georgieeats or leave me a comment down below. If you want to check out my AMAZING photographer, you can do so here: @kirstyjaynerussell and here: kirstyjaynerussell.com. Keep smiling!
G x
LOADED LEBANESE STYLE HUMMUS
Creamy, silky smooth turmeric spiked hummus topped with tender cubes of roasted aubergine mixed with fragrant fresh mint & coriander, a sprinkle of crispy chickpeas and sweet jewels of pomegranate. Vegan & gluten-free.
Ingredients
- 4 aubergines chopped into 1" cubes
- 2 tbsp extra virgin olive oil
- 2 tbsp za’atar
- 15 g (1/2 bunch) mint leaves only
- 15 g (1/2 bunch) coriander stalks & all
- 2 tbsp pomegranate seeds
FOR THE HUMMUS
- 1 400g can chickpeas drained & rinsed
- 1 large clove garlic peeled
- 1 heaped tbsp tahini
- 1.5 tsp cumin
- 1 tsp turmeric
- juice of ½ a lemon
- 2-3 tbsp extra virgin olive oil
- sea salt & freshly ground black pepper
FOR THE SPICY CHICKPEAS
- 1/2 tsp cumin
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 tbsp extra virgin olive oil
- 1 400g can chickpeas drained & rinsed
Instructions
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Preheat the oven to 180°c fan assisted/200°c/390°f.
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Place the cubed aubergine into a large bowl and add the olive oil, za’atar and a big pinch of salt and pepper. Mix everything together, then pour the aubergine out between two baking trays. Roast in the oven for 40-45 minutes, or until tender all the way through.
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Meanwhile, make the hummus. Add all the ingredients into a food processor along with 1 tsp of sea salt, a big pinch of black pepper and a small dash of water. Blend until smooth, adding a little more olive oil if needed. Taste and adjust the seasoning.
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To make the spicy chickpeas, mix together the cumin, turmeric and chilli powder with a few pinches of salt in a small bowl. Heat a frying pan over a high heat and add the olive oil. Once hot, pour the chickpeas into the pan and stir frequently for 4-5 minutes, or until they are golden and crispy. Remove the pan from the heat and immediately stir in the spice mix to coat all the chickpeas.
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Once the aubergine has roasted, tip all the chunks back into a large bowl. Finely chop both the mint and parsley, then add it into the aubergine along with a little drizzle of extra virgin olive oil. Mix well to combine.
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To serve, spread the hummus out over a platter or between plates, add the aubergine on top, then sprinkle with the spicy chickpeas and pomegranate seeds.
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