Confit Chickpea Hummus
serve this warm with flatbreads or raw vegetables
Makes enough for: 1 batch hummus
Ingredients
- 400 g tinned chickpeas (244g drained weight), drained
- 60 mls olive oil, plus extra for drizzling
- 2.5 mls ground coriander
- 1 clove garlic, peeled and cut in half
- 40 g tahini
- 15 mls lemon juice
- salt and freshly ground black pepper to season
- paprika for sprinkling
Method
- Preheat the oven to 170° Celsius
- Place the chickpeas into an ovenproof dish, add the olive oil and coriander and toss to cover
- Add the garlic, cover the dish with tin foil and place into the oven for 60 minutes
- Remove from the oven and place the chickpeas and oil into a blender with the tahini and lemon juice
- Season generously, blend until as smooth as you like it and place into a serving dish
- Drizzle the top with some olive oil, sprinkle with paprika and serve warm