400g tinned chickpeas, 1/3 cup retained for garnish
1 garlic clove, grated
1/4 cup tahini
1/4 cup lemon juice
1/3 cup olive oil + extra to garnish
sea salt & cracked black pepper
1/4 cup pitted Kalamata olives, roughly chopped
1/3 cup cherry tomatoes, sliced
1 tsp smoked paprika
SPICED CHICKPEAS
1 tsp olive oil
1/3 cup chickpeas (from above)
Pinch of salt
1/2 tsp smoked paprika
DUKKAH
1 cup mixed nuts
2 tbsp sesame seeds
1 tsp cumin
1 tsp coriander
1/2 tsp sea salt
CRUNCHY VEGETABLES
A selection of cucumber, radish, carrot and celery (reserve celery leaves to garnish hummus)
Instructions
For dukkah, place nuts into a dry frypan and toast over low heat until fragrant, tossing frequently. Add sesame seeds and spices and toast for a further two minutes.
Place in a food processor with the salt and pulse until coarse in texture.
For spiced chickpeas, heat a small frypan over medium heat, add olive oil and chickpeas and fry, tossing frequenting until toasted. Season with salt and paprika.
For hummus, place all ingredients into a food processor, blitz until smooth and season to taste with salt & pepper.
To serve, spoon hummus onto a serving plate and swirl to create a crater in the centre.
Fill with spiced chickpeas, olives and cherry tomatoes.
Sprinkle with dukkah, smoked paprika and chopped celery leaves.
