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Loaded Winter Hummus.

Loaded Winter Hummus.

Ingredients

1 x 700g jar chickpeas
50g good quality tahini
1/2 lemon, juice
1/2 garlic clove, grated Salt, to taste
50g walnuts
10g parsley, finely chopped
10g mint, finely chopped
80g pomegranate seeds
1 tbsp Red wine vinegar
1/2 Lemon, zest & juice
5 tbsp Citizens of Soil extra virgin olive oil
Pitta, to serve

Creamy, garlicky, lemony hummus gets topped with a jewel toned pile of roasted walnuts, pomegranate seeds, fresh herbs, and drops of liquid gold. This is hummus, but make it festive.

A crowd-pleasing starter, or mid-dance interlude, this versatile dip is guaranteed to please at any party this festive season. This is hummus, but make it festive. Creamy, garlicky, lemony hummus gets topped with a jewel toned pile of roasted walnuts, pomegranate seeds, fresh herbs and a drizzle of Citizens of Soil EVOO—everything you didn’t know hummus needed.

Here's the method:

Feeds 6-8

Heat the oven to 180°C (160°C fan) / Gas 4.
Spread the walnuts on a baking tray and roast for 10 minutes, until lightly golden.
Roughly chop and set aside.
Drain half the liquid from the jar of chickpeas and add the remaining chickpeas and their stock to a blender.
Add the lemon juice, tahini and grate in the garlic.
Season with salt and blend until smooth.
This hummus will last in the fridge for 3-4 days in an airtight container.
For the topping, roughly chop the mint and parsley then combine in a bowl with the chopped walnuts, pomegranate seeds, red wine vinegar, lemon juice and zest and olive oil. Season with salt to taste.
Spoon the hummus into a shallow bowl and create a well in the centre to hold the toppings.
Pile the walnut and pomegranate mixture on top, finishing with an extra drizzle of olive oil.
Serve alongside toasted pitta and let everyone dig in.

Make it your own

If you don't like walnuts, why not swap for your favourites? This dish would be equally delicious with pistachios, almonds, or cashews!

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