Luxury hummus recipe

Use good-quality chickpeas to give this vegan hummus a really silky feel. Dips make perfect, easy party food to serve with crudités and warm pittas.

Methods

• Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.
• Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.
• Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.

Ingredients

• 700g chickpeas, drained
• 135ml extra virgin olive oil, plus extra for drizzling
• 2 garlic cloves, roughly chopped
• 1 tbsp tahini
• 1½ lemons, juiced
• For the toppings
• ½ tsp smoked paprika
• ½ tsp sumac
• ½ small pack parsley, roughly chopped
• 40g pomegranate seeds
• crudités and warm pittas, to serve