Luxury hummus

• chickpeas↗700g g

  drained

• extra virgin olive oil↗135ml ml

  plus extra for drizzling

• garlic cloves↗2

  roughly chopped

• tahini↗1 tbsp tbsp
• lemons↗1½

  juiced

• smoked paprika↗½ tsp tsp
• sumac½ tsp tsp
• parsley↗½ small pack

  roughly chopped

• pomegranate seeds↗40g g
• crudités

  and warm pittas, to serve

Step-by-step instructions

1. 1

   Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.

2. 2

   Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.

3. 3

   Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.