Here is the way that my family are enjoying hummus at the moment. The herbed toasts add a sophisticated feel to an otherwise basic snack and make a beautiful appetizer at a dinner party.
Serves 4
INGREDIENTS:
For The Hummus:
- 1 can chickpeas (cooked not raw) about 400g, rinsed & drained
- 2 tbsp sesame seeds
- 1 small garlic clove
- 3-4 tbsp lemon juice
- pinch of salt
- pinch of ground cumin
- olive oil
For The Herbed Toasts:
- 1 wholemeal breadstick
- olive oil
- fresh rosemary
DECORATION:
- cumin
- paprika
- rosemary flower
DIRECTIONS:
For The Hummus:
- Place the garlic, salt & sesame seeds in a food processor. Pulse until smooth.
- Add the chickpeas to the food processor & pulse a few times.
- Next add the lemon juice & cumin, pulse a couple more times.
- Slowly add the olive oil, pulse after each spoonful…..until the hummus is a consistency that you like.
- Spoon into a serving bowl – or individual bowls – & sprinkle with a little cumin & paprika & top each bowl with a rosemary flower.
For The Herbed Toasts:
- Slice your bread stick into thin rounds.
- Brush one side of each round with a little olive oil, then sprinkle with a few pieces of rosemary.
- Place the bread on a cookie sheet & grill / broil until crisp & golden.
- Serve immediately with the hummus.
TIPS:
- Use a tablespoon of tahini in place of the sesame seeds.
- To get perfect toast rounds, use a cookie cutter or coffee mug.
- If you cannot find any Rosemary flowers, use any other edible flower such as jumping jacks, lavender, elderflower etc.
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