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Hummus with coriander and pomegranate seeds
Hummus is an essential part of life, and there is plenty of the stuff to buy. But if you make it yourself, you can decide how much oil and tahini you want to use without the risk of emulsifiers and all the other things that get used by the food-tech wizards when they want to produce a low-fat version of something. And you can make it in less time than it takes to find your car keys to drive to the supermarket.
- 2 tins of chickpeas, or 200g dry chickpeas soaked and cooked with peppercorns, cardamom and coriander seeds.
- A little of the cooking water
- A pinch each of cumin, coriander, and cardamom (husk removed) seeds, and smoked paprika.
- Zest and juice of a lemon
- A handful of parsley and coriander
- A clove or two of garlic
- 4 teaspoons olive oil
- A tablespoon of tahini
- Pomegranate seeds
- Salt and pepper
- Give the spices a thorough pestle-and-mortaring.
- Roughly chop the parsley and coriander .
- Chuck everything except the pomegranate seeds and some of the herbs in the food processor and blend until smooth.
- Season until it tastes fabulous.
- Mix in the pomegranate seeds and sprinkle a few on top, along with some chopped parsley and coriander.
Adding some of the cooking liquid helps the hummus be creamy without using too much oil or tahini. You can add more olive oil and tahini if you want more calorie density in your life.
Diva notes.
Tahini
Hummus should have tahini in it but that increases its calorie-density. Not everybody likes it – and if you are one of them or want keep things as LCD as possible, leave it out.
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