Herb Hummus, Feta, Dates and Pomegranate

Name: Herb Hummus, Feta, Dates and Pomegranate
Prep time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 Red Chilli; 1 tsp Dried Chipotle chilli flakes; 1 tsp Dried red chilli flakes; 2 pinches Sea salt flakes; 100ml Vegetable oil; 1 small bunch of flat-leaf parsley (leaves only); ½ bunch of Chives; 1 large Garlic clove; 100ml Extra Virgin Olive oil; 2 tins Chickpeas, drained, but reserve the water (400g tins); 2 tbsp Tahini paste; 2 pinches Sea salt; 1 pinch Cayenne pepper; 1 Lemon, juice only; 2 sprigs Mint; ½ pack Feta cheese; 6-8 Dates; 2 tbsp Pistachio nuts; 3 tbsp Pomegranate seeds; 4 tbsp Chilli oil (see recipe above) or Olive oil; 4 Flatbreads or Pitta breads, toasted

Prep 20 minsCook N/AServes 4

I am sure hummus is often on your shopping list, but this herby, wholesome and nutritious dip is easy and enjoyable to make at home. Served as a sharing platter, this is not only a light lunch but can also be a starter or a canapé served with toasted flatbreads. If you don’t have an ingredient or two, please do not worry. And while I have included a recipe for chilli oil, you may wish to use your favourite shop-bought chilli oil. The chilli oil can be kept for up to 2 weeks, and the hummus can be refrigerated for up to 3 days.

This recipe is from my cookbook: Simply Raymond: Kitchen Garden

Ingredients

For the Chilli oil (optional)

1Red Chilli
1 tspDried Chipotle chilli flakes
1 tspDried red chilli flakes
2 pinchesSea salt flakes
100mlVegetable oil

For the hummus

1small bunch of flat-leaf parsley (leaves only)
1/2bunch of Chives
1 largeGarlic clove
100mlExtra Virgin Olive oil
2 tinsChickpeas, drained, but reserve the water (400g tins)
2 tbspTahini paste
2 pinchesSea salt
1 pinchCayenne pepper
1Lemon, juice only

To finish and serve

2 sprigsMint
1/2 packFeta cheese
6-8Dates
2 tbspPistachio nuts
3 tbspPomegranate seeds
4 tbspChilli oil (see recipe above) or Olive oil
4Flatbreads or Pitta breads, toasted

Method

1
If you’re making chilli oil, do this first. Deseed the chilli and place it in a saucepan. Add the chipotle chilli and red chilli flakes and salt and pour in the oil. Over a low heat, gently warm to 80°C (175°F). Remove the pan from the heat and leave to infuse for at least 1 hour (or overnight). Reserve in a sealed container at room temperature for up to 2 weeks.
2
To make the hummus, pick the leaves from the parsley. Blanch the parsley leaves and the chives together in boiling water for only 20–30 seconds, then refresh the herbs in a bowl of cold water. Squeeze out the water. Coarsely chop the garlic clove.
3
In a food processor, or with a stick blender, blend the blanched parsley and chives and garlic with the olive oil until smooth. Add all the other hummus ingredients – chickpeas, 120ml of the chickpea water, the tahini, sea salt, cayenne pepper and lemon juice. Blend until smooth and chill until required.
4
Shortly before you are ready to serve, spoon the hummus onto a large serving platter. Then prepare the finishing ingredients and, as you do so, arrange each of them on the hummus … Pick the mint leaves from their sprigs. Crumble or cube the feta cheese. Halve the dates and remove the stones. Crush the pistachios. Next, add the pomegranate seeds. Drizzle with the honey and chilli oil (or extra-virgin olive oil, if you prefer). Serve with toasted flatbreads or pitta breads.

Chef's Tips

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Variations
You may wish to make the hummus with roasted garlic, which adds a creamy richness. If so, preheat the oven to 170C/150C fan/gas 3½. Wrap the garlic bulb in tinfoil, place it on a lined baking tray and bake for 40 minutes until soft. Leave the bulb to cool before removing the root of the cooked bulb and squeezing out the softened cloves onto a plate. keep them aside and blend into the hummus.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!