Hummus with Olive Oil, Pine Nuts and Parsley

By Saturday, February 23, 2019

Hummus is so wonderfully easy to make and there is something incredibly wholesome and comforting about a big bowl of homemade hummus. The quality of the ingredients are absolutely key when making it from scratch, and I have recently discovered Olive Branch who produce the most delicious range of Greek products ranging from olive oil, antipasti, tapenade, relishes and olives. Olive Branch's extra virgin olive oil is a great addition to this hummus, adding a fruity, slightly peppery depth of flavour. This is complimented really nicely with the nuttiness of the tahini and pine nuts and freshness of the lemon juice and parsley. This hummus is a delicious accompaniment to chicken shawarma, roasted cauliflower, cabbage slaw, generous dollop of Olive Branch aubergine & basil paste and a side of warm pita bread. Yum! 

You will need:

2 x tins chickpeas
4 tbsp tahini + 1 tbsp for dressing
2 lemons, juiced
2 garlic cloves, minced
1/2 tsp freshly grated nutmeg
4 tbsp Olive Branch extra-virgin olive oil + more for dressing
1 tbsp toasted pine nuts 
Large handful of chopped parsley 
1 tsp salt

Begin by draining and rising the chickpeas. Place the chickpeas in a small saucepan and just cover with water. Bring to the boil and simmer for 5 minutes then drain, ensuring you reserve the cooking liquid in a jug. 

Add the chickpeas into a food processor and blend until the mixture resembles fine breadcrumbs. Then, add in the olive oil, tahini, nutmeg, garlic, salt and half of the cooking liquid. Pulse a few times and check the consistency (I usually use all of the cooking liquid as the hummus thickens more once it cools). Blend the hummus for 5 minutes until really silky and smooth. 

Pour the hummus into a serving dish and top with a generous drizzle of olive oil, tahini, the pine nuts and parsley. Enjoy!

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