Ingredients
For the hummus:
1 jar (300g drained weight) chickpeas in water, rinsed well
1/2 cup (120 g) tahini paste
2 tbsp cold pressed olive oil
Juice & of 2 organic lemons & finely grated zest of 1
1 garlic clove (or more if you like it garlicky), peeled & minced
1 tsp sea salt or pink Himalayan salt
3 ice cubes
1/8 tsp chilli flakes (optional)
For the embellishments:
1 tbsp unsalted, shelled pistachios, coarsely chopped
3 tbsp pomegranate arils (about 1/4 pomegranate, arils removed)
1 tbsp parsley leaves, finely chopped
Sprinkle of ground sumac*
Drizzle of cold pressed olive oil
Good squeeze of lemon juice
Instructions
Add the chickpeas, tahini paste, olive oil, garlic, salt, chilli flakes (if using), lemon juice and zest to an upright blender or food processor. Blitz until smooth, stopping to scrape down the sides a couple of times to ensure everything is well-incorporated.
For the final blitz, pour in 4-6 tablespoons of ice cold water (depending how thick you would like it). Blitz briefly for a few seconds until the hummus is light and whippy.
Spoon the hummus into a serving bowl (if not serving straight away, store in a sealed container in the refrigerator). Sprinkle over the pomegranate arils, chopped pistachios and parsley. Sprinkle over the sumac and drizzle with some extra cold pressed olive oil.
Leftover hummus can be stored in a sealed container in the refrigerator for 3-4 days.
Notes
*Ground sumac is widely available in Middle Eastern markets. It has a tangy, lemony flavour and has long been used in Europe to add tartness to many dishes.