Coronation Hummus

• canned chickpeas (400 g each)↗2
• garlic clove↗1

  peeled

• dried apricots↗5

  coarsely chopped

• soft curry powder↗2 tsp tsp
• lemon↗1

  zest and juice

• tahini↗3 tbsp tbsp

  or nut butter of choice (e.g., almond, cashew or peanut)

• extra virgin olive oil↗2 tbsp tbsp

  plus a drop

• small red onion↗½

  finely sliced

• pomegranate seeds↗2 tbsp tbsp
• pinch of nigella seeds↗
• small handful of cilantro

  mint or parsley leaves

• toasted pita

  and vegetable crudités (we used carrots, celery, cucumbers and chicory), for serving

Step-by-step instructions

1. 1

   Drain the chickpeas into a bowl, keeping the liquid from the can. Transfer all the chickpeas except 1 tbsp to a blender. Add the garlic together with the apricots, curry powder, lemon zest and juice, tahini or nut butter, oil and some seasonings. Add 4 tbsp of the reserved chickpea liquid and blend to a smooth paste, adding more liquid if needed. Chill until use. It will keep in the refrigerator for up to two days.

2. 2

   To serve, spread the hummus onto a plate or shallow bowl, using the back of a spoon to create a well in the centre. Top with finely sliced red onion, pomegranate seeds, nigella seeds, herbs, the remaining 1 tbsp of chickpea liquid and a drop of oil. Serve with pita and crudités for dipping.