A versatile take on Hummus.

Chickpea, Roasted Lemon, Tomato, Parsley & Black Olive Smash:

A zippy, more adaptable take on hummus…

Equally delicious, even more healthy, and, well, see what you think…

Coarser & less oily than the original, roasted lemons and tomato combine zestily with the smashed chickpeas, toasted cumin seeds and black olives.  Bursting with goodness and full of natural, unadulterated Middle-Eastern flavour.  Although made at the end of February, I was able to use fresh parsley that had overwintered happily in the garden  :-)

Spring Parsley!

Spring Parsley!

Great to have sitting in the fridge as a ready snack, especially for those of us who are wheat free so need an alternative to bread or biscuits ready to grab, to combat the 5pm slump… Or whenever a burst of energy is needed!

If using as a dip / starter, crush chickpeas up a bit more – but not as pulverised as you would for hummus.  Serve piled onto baby Romanie Lettuce leaves, or crisp crackers.

chickpea, roasted lemon & tomato smash

1 – 2 cans of chickpeas, gently heated for around 5 minutes to make them easier to crush.  Drained.

A couple of large handfuls Baby plum or cherry tomatoes, halved

1 Tbs Olive oil

Pinch of salt

1/2 Lemon, sliced into half moons

1Tbs Lemon juice

2Tbs Olive oil

Handful of fresh parley, roughly chopped

Salt and pepper, to taste

3/4 tsp Cumin seeds

 –   Preheat the oven to 180C/350F
 –   Mix the tomatoes with the teaspoon of olive oil and the salt.
 –   Place tomatoes on a lined baking tray, cut-side up. Roast for 10 minutes then add lemon slices & cook for 20 minutes
      more. Remove from oven and set aside.
 –   Toast cumin seeds in a small non stick pan for 1 minute until fragrant.  Then lightly crush in a pestle & mortar or with the
      side of a knife.
 –   While the chickpeas are still warm, drain then add to a bowl along with the olive oil and lemon juice Gently crush with a
      potato masher. You want to keep plenty of texture.
 –   Stir through the roasted lemon slices and tomatoes, fresh chopped parsley and cumin seeds. Season to taste.
 –   Serve at room temperature with crackers, lettuce or crusty bread.
Chickpea, Roasted Lemon, Roasted Tomato, Black Olive & fresh parsley Smash.   V,  W/f,  D/f.

Chickpea, Roasted Lemon, Roasted Tomato, Black Olive & fresh parsley Smash. V, W/f, D/f.

Recipe originally from the Waitrose magazine – altered slightly, to suit.
What’s your stand-by ‘pick me up’ snack?
About these ads

5 thoughts on “A versatile take on Hummus.

  1. It is hard to get tired of hummus & I have seen so many alternatives that just sound like lame imitations (I especially hate the ones that don’t even have chickpeas in).

    However, this is a great idea with gorgeous ingredients, roasted lemon is an inspired addition. I am totally gonna try it.

  2. Emma I was dying to Pin this recipe and had a hard time. I found an awesome plug-in for WordPress that puts a “Pin” Button right on the images. Here’s the plug-in: Pinterest Pin It Button For Images. It’s super easy to use and free. Hope this helps! :)

  3. This sounds so delicious! I have no idea why I haven’t considered this kind of hummus ‘smash’ before! Yay for Waitrose magazine. Thanks for sharing this fab idea x

  4. I made this the other day- oh my, it was wonderful, the roasted lemon juice was exquist. I thought my boys would like it as they are big hummus fans but they were not keen to try – think it looked too different. This meant however, I finished the whole lot.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s