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Christmas Hummus - Georgie Eas

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.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1 large plate

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

  1. Preheat the oven to 180°c (fan assisted)/390°f/gas 6.

  2. 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.

  3. 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.

  4. 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.

  5. 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.