This crowd-pleaser of a recipe is so easy to make and easily scalable. Sure, it's easy to pick up pots of hummous, but nothing beats homemade -- especially when spiked with this delicious spice blend.
Serves 8 - 10
2 x 400g tin chickpeas, drained
2 x clove garlic, crushed
1 lemon, juiced
4 tbsp tahini
4 tbsp Greek yoghurt
2 tsp Rooted cumin seeds, freshly ground
2 tsp Rooted coriander seeds, freshly ground
2 tsp Rooted Aleppo Pul Biber chilli flakes
2 tsp Rooted Sumac
1 tsp Rooted sweet paprika
Extra virgin olive oil, to drizzle
15g fresh mint, finely sliced
To serve: warm pitta breads
Preheat the oven to 180C
Rinse the chickpeas, and put 1/4 in a roasting tin. Put the remaining in a blender with the clove, lemon, tahini and Greek yoghurt.
Grind the cumin seeds and coriander, and then add the Aleppo Pul Biber, cured sumac and paprika.
Drizzle oil over the chickpeas in the roasting tin and toss through 2 teaspoons of the spice blend. Roast for 10 minutes.
Add the remaining spice mix to the chickpeas in the blender, and blitz until smooth. Taste, and season with more lemon juice or a pinch more sumac, if needed. If too thick, then loosen with a splash of cold water. Then, use a spatula to scoop the hummous into a serving bowl.
Top with the spiced chickpeas, and serve with warm pitta bread.