Hummus platter - Hummus with pesto and chickpeas
Recipe for an easy, delicious hummus platter topped with pesto and chickpeas – perfect for the tapas table, as a side for the barbecue or as a light lunch.
Servings 6 people
Ingredients
Hummus
- 2 tins chickpeas (set aside about 1/2 tin for the topping)
- 100 ml olive oil* see the note in the intro
- 2 tbsp tahini - click here for the recipe
- 2 cloves garlic, grated (1 if they are large)
- 1 lemon, juiced - adjust to taste
- 3/4 tsp ground cumin
- 1/2 tsp salt, perhaps a little more
- Water
To serve
- 1/2 tin chickpeas (use the ones set aside from the hummus)
- 3-4 tbsp pesto - try this recipe, click here
- 1 handful flat-leaf parsley, finely chopped
- 1 handful toasted pine nuts
- Olive oil
- Flatbread, baguette or similar, to serve
Instructions
- Rinse the chickpeas thoroughly and tip about 1 1/2 tins into a food processor, blender or similar.*The remaining 1/2 tin is used to top the dish.
- Add the tahini, cumin, salt and garlic along with the oil, and blend well. Season with lemon juice and a little more salt if needed, and blend again until you have a smooth, creamy hummus.Add a little more oil if the hummus is too thick, or adjust the consistency with water, and blend until the texture is fine and the hummus is smooth and creamy. *Some chickpeas are firmer than others, so make sure you blend until completely smooth. Depending on which brand of chickpeas I use, I often add a good splash of water as well as the oil to make the hummus soft enough – so adjust the consistency with water if needed. Season with salt.
- Spread the hummus out on a plate and top with the pesto, chickpeas, pine nuts, chopped parsley and a drizzle of olive oil.Serve with freshly baked baguette, flatbread or similar.