Coronation hummus

Combine two picnic favourites in this dip, with creamy coronation and hummus. Top with pomegranate seeds and enjoy with pittas and veg crudités for dunking

Prep:25 mins
No cook

Serves 8
Easy

Nutrition per serving

kcal 161
fat 8g
saturates 1g
carbs 13g
sugars 0g
fibre 5g
protein 6g
salt 0.02g

Ingredients

2 x 400g cans chickpeas
1 garlic clove, peeled
5 dried apricots, roughly chopped
2 tsp mild curry powder
1 lemon, zested and juiced
3 tbsp tahini or nut butter of your choice (such as almond, cashew or peanut)
2 tbsp extra virgin olive oil, plus a drizzle
½ small red onion, finely chopped
2 tbsp pomegranate seeds
pinch of nigella seeds
small handful of coriander, mint or parsley leaves
toasted pittas and veg crudités (we used carrots, celery, cucumbers and chicory), to serve

Method

Drain the chickpeas over a bowl, reserving the liquid from the can. Tip all but 1 tbsp of the chickpeas into a blender. Add the garlic along with the apricots, curry powder, lemon zest and juice, the tahini or nut butter, oil and some seasoning. Add 4 tbsp of the reserved chickpea liquid and blitz to a smooth paste, adding more liquid if needed. Chill until needed. Will keep chilled for up to two days.
To serve, spoon the hummus onto a plate or into a shallow bowl, using the back of the spoon to create a dip in the middle. Top with the onion, pomegranate seeds, nigella seeds, herbs, reserved 1 tbsp chickpeas and a drizzle of oil. Serve with pittas and crudités for dunking.