Preserved lemon hummus, chilli oil, ras el hanout chickpeas and pomegranate salad

  • Side
  • 4-6
  • 45 minutes

This is not your average hummus. With a kick of homemade chilli oil, the crunch of ras el hanout-fried chickpeas and a hearty hummus base infused with preserved lemon, this loaded recipe is packed with flavour. 

First published in 2024




Chilli oil

Ras el hanout chickpeas

  • 1 tin of chickpeas, rinsed and drained
  • 2 tbsp of ras el hanout
  • 1 pinch of salt
  • 1 tbsp of dried oregano
  • 2 tbsp of olive oil

Pomegranate salad

Preserved lemon hummus



For the chilli oil, heat the vegetable oil until around 150°C. Combine all the remaining ingredients in a large, heatproof bowl and pour the hot oil over the mix. Stir to combine then, once cool, store in a jar until needed 


Preheat the oven to 180°C fan 


Next, take the rinsed chickpeas and pat them dry with a paper towel. Sprinkle over the ras el hanout, salt and oregano, then drizzle with the olive oil. Use your hands to mix everything together, then roast in the oven for around 25 minutes until golden brown and crispy. Make sure to toss the chickpeas around every 10 minutes to ensure they cook evenly 

  • 1 tin of chickpeas, rinsed and drained
  • 2 tbsp of ras el hanout
  • 1 pinch of salt
  • 1 tbsp of dried oregano
  • 2 tbsp of olive oil

For the pomegranate salad, combine all of the ingredients in a bowl. Drizzle with more olive oil and season with salt as needed, then set aside


To make the preserved lemon hummus, add the chickpeas to a food processor and pulse for around a minute until almost a paste. Add in the tahini, olive oil, preserved lemon brine, fresh lemon juice, chopped preserved lemons, garlic, cumin and paprika. Blitz for a minute until everything combines, then pour in the ice water while the mix is blending, until the desired consistency is reached


Taste for seasoning and adjust with salt as needed 


To serve, spread the hummus in a large serving bowl. Spoon the ras el hanout chickpeas over the hummus, along with a few spoons of the pomegranate salad. Drizzle over the chilli oil and serve along with fresh pita or veggies to dip 

First published in 2024

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