Saffron Hummus

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Saffron Hummus

 

Saffron makes a wonderful, aromatic addition to this simple, classic dip.

 

 

Dressing & Garnish:

 

50 ml (1 3/4 fl oz) medium-dry sherry

generous pinch of saffron strands

generous pinch of smoked Spanish paprika

generous pinch of ground cumin

50 g (1 3/4 oz) pumpkin seeds -OR- toasted pine nuts

 

Hummus:

 

2 onions, finely chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

two 400 g (14 oz) cans chickpeas (garbanzo beans)

1 lemon, juiced

salt and pepper, to taste

50ml extra virgin olive oil

1/4 cup plain soy yoghurt

 

 

1. Make the dressing: Warm the sherry and infuse the saffron strands. Add a

pinch of cumin and paprika and a teaspoon of olive oil. Set aside to infuse.

 

2. Meanwhile, heat a little olive oil in a frying pan. Add the onions and

garlic, and cook gently for 10 minutes.

 

3. Add the ground cumin and cook for another 2 minutes.

 

4. Remove from the heat and add the chickpeas. Place the chickpeas, onions,

garlic, lemon juice, olive oil, yoghurt and half the dressing into a food

processor and blend until well combined but still with texture. Season to taste

with salt and pepper.

 

5. Serve scattered with either pumpkin seeds or toasted pine nuts and drizzled

with the remaining dressing.

 

 

Serves 6 as a starter or 8 as a dip.