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Spiced hummus — cumin, paprika & pine nuts
Silky, deeply spiced, olive-oil-rich hummus with a warm cumin-paprika topping and toasted pine nuts.
Warm the chickpeas in their own liquid before blending — it gives you cloud-soft hummus every time.
Method
- 01
Tip the chickpeas with their liquid into a small pan and simmer for 5 minutes to soften. Drain, reserving a little liquid.
- 02
In a food processor blitz the tahini, lemon juice and garlic for 30 seconds until it thickens and turns pale.
- 03
Add the warm chickpeas, cumin and salt and blitz for a full 3 minutes, drizzling in the iced water as it runs, until the hummus is billowy and silky. Add a splash of the chickpea liquid if it needs loosening.
- 04
Taste for lemon and salt. Spread onto a shallow plate with the back of a spoon, making a well in the centre.
- 05
Pour the warm cumin-paprika oil into the well, scatter with toasted pine nuts and parsley, and finish with a generous drizzle of your best olive oil. Serve with warm pita.
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