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Ingredients
- 1 tin Chickpeas
- 1 tbsp tahini
- 1 Lemon, juice only
- 2 tbsp extra virgin Olive oil
- 1 clove Garlic
- 1 tbsp Butter
- 1 tbsp Olive oil
- 2 Shallots, peeled, thinly sliced into rings
- 1/4 tsp Cinnamon
- 1/4 tsp ground Cumin
- 1/4 tsp ground Coriander seeds
- 1/4 tsp curry spice mix
- 1 tbsp pine nuts
- 1 pomegranate, seeds only
Method
1. Place the chickpeas, tahini, lemon juice, extra virgin olive oil, garlic into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper, and add a tablespoon of water to loosen the mixture if it is toot hick.
2. Heat the butter and oil in a pan until foaming, then fry the shallots for 5-6 minutes, or until golden-brown and beginning to caramelise. Stir in the cinnamon, cumin, coriander and curry spice mix, then add the pine nuts.
3. Serve the hummus with the spicy shallots and pomegranate seeds sprinkled over the top.
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Latest Comment
Sounds very appetising
There is no video on my srceen