Hummus with cinnamon, lemon and ginger

Name: Hummus with cinnamon, lemon and ginger
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings as a meze
Ingredients: 300g freshly cooked chickpeas (use canned/dried at a pinch, but the texture won't be as smooth); 3cm piece fresh ginger, peeled and grated; 2 tbsp olive oil; 1 small garlic clove; 2 lemons – shave off five thin strips of peel, then juice, to get 3 tbsp; Flaked sea salt; 60ml olive oil; 1 red chilli, deseeded and finely sliced; 1 large garlic clove, peeled and thinly sliced; 2cm piece fresh ginger, peeled and julienned; 1 cinnamon stick, lightly crushed; 5g coriander stalks, cut into 4cm lengths, plus 2 tbsp picked leaves

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings as a meze

Grab some crusty bread or pitta to mop up the fried aromatic oil with this hummus.

Tags:

Mediterranean Middle Eastern Dips & spreads Snacks & Starters Tapas Vegan Vegetarian

Ingredients

For the hummus

300g freshly cooked chickpeas (use canned/dried at a pinch, but the texture won't be as smooth)
3cm piece fresh ginger, peeled and grated
2 tbsp olive oil
1 small garlic clove
2 lemons – shave off five thin strips of peel, then juice, to get 3 tbsp
Flaked sea salt

For the fried aromatics

60ml olive oil
1 red chilli, deseeded and finely sliced
1 large garlic clove, peeled and thinly sliced
2cm piece fresh ginger, peeled and julienned
1 cinnamon stick, lightly crushed
5g coriander stalks, cut into 4cm lengths, plus 2 tbsp picked leaves

Method

Put the first four ingredients for the hummus in the small bowl of a food processor with the lemon peel, two tablespoons of lemon juice, half a teaspoon of flaked salt and a tablespoon of water. Blitz for about two minutes, until you have a smooth paste (you may need to scrape down the sides of the bowl a couple of times).

For the fried aromatics, heat the oil in a medium pan on a medium heat, then gently fry the chilli, garlic, ginger and cinnamon for five minutes, stirring every once in a while, until the garlic is just starting to brown.

Add the coriander stalks and fry for a minute or two more, until the garlic is a light golden brown and the chilli aromatic. Transfer the solids to a plate with a slotted spoon (reserve the oil) and sprinkle generously with flaked salt.

Spoon the hummus on to a large plate, creating a large well in the centre with the back of a spoon. Spoon the oil into the well and drizzle over the remaining tablespoon of lemon juice. Top with the fried aromatics and fresh coriander, and serve.