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.
Ingredients
Metric
Imperial
Chilli oil
- 300ml of vegetable oil
- 1 tbsp of dried chilli flakes
- 1 tbsp of smoked paprika
- 1 tbsp of ground cumin
- 1 tbsp of chilli powder
- 1 tbsp of sesame seeds
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
- 100g of cherry tomatoes, chopped
- 100g of pomegranate seeds
- 100g of cucumber, chopped
- 100g of feta, crumbled
- 2 tbsp of olive oil
- 1 pinch of salt, to taste
Preserved lemon hummus
- 2 tins of chickpeas, rinsed and drained
- 3 tbsp of tahini
- 1 tbsp of olive oil
- 1 tbsp of Preserved lemon brine
- 1/2 lemon, juiced
- 1 preserved lemon, seeds removed and roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 3 tbsp of ice cold water
- 1 pinch of salt, to taste
Method
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
- 300ml of vegetable oil
- 1 tbsp of dried chilli flakes
- 1 tbsp of smoked paprika
- 1 tbsp of ground cumin
- 1 tbsp of chilli powder
- 1 tbsp of sesame seeds
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
- 100g of cherry tomatoes, chopped
- 100g of pomegranate seeds
- 100g of cucumber, chopped
- 100g of feta, crumbled
- 2 tbsp of olive oil
- 1 pinch of salt, to taste
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
- 2 tins of chickpeas, rinsed and drained
- 3 tbsp of tahini
- 1 tbsp of olive oil
- 1 tbsp of Preserved lemon brine
- 1/2 lemon, juiced
- 1 preserved lemon, seeds removed and roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 3 tbsp of ice cold water
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
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