GF, DF, Vegetarian
Skill level: Moderate
This is a great recipe to serve when entertaining, for family or for a very solid snack for one. Everyone loves hommus! Snack foods tend to be nutrient poor however this is rich in protein, fibre, good fats, vitamins and minerals. This recipe omits the tahini that is traditionally used in hommus recipes, simply because I base my recipes off my personal taste preferences, but feel free to add a tablespoon of tahini to the mix.
1 can of chickpeas, set aside 2 tablespoons
¼ cup extra virgin olive oil
Juice of ½ small lemon
1 teaspoon minced garlic
Sea salt and pepper to taste
1 teaspoon olive oil
¼ red onion sliced
½ teaspoon ground cumin
½ teaspoon ground coriander
6 cherry tomatoes sliced
2 fennel stalks finely sliced
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 tablespoons extra virgin olive oil
1 teaspoon black sesame seeds
½ teaspoon smoked paprika
Vegetable sticks, flat bread, crackers etc to serve
1) To make the hommus place all ingredients except the set aside chickpeas in a food processor and blend until smooth. Set aside for later.
2) To begin the toppings heat olive oil in a small frying pan over medium heat and when warm add the onion. Cook for 3 minutes before adding the spices and reserved chickpeas and cooking until the spices are fragrant and the onions are soft. Take the pan off the heat and set aside.
3) To assemble, dollop the hommus onto a serving plate and roughly spread it out. Sprinkle over tomatoes, fennel, cooked onion mixture, herbs, olive oil, sesame seeds and paprika.
4) Place the serving plate on top to a larger serving plate and in the margin between the two plates place the vegetable sticks etc to serve.
5) The hommus by itself without toppings will keep for a week in an airtight container in the fridge. Pour a thin layer of oil on top of the hommus once it’s in the container and it will keep it even fresher. Once it has the toppings on, it should be eaten within a day.