Name: Creamy caper hummus
Prep time: 10 min
Total time: 10 min
Yield: 15
Ingredients: 2 400g cans chickpeas (or 2 cups cooked chickpeas), rinsed and drained; finely grated zest of 1 lemon; 3 tablespoon lemon juice (or more, to sharpen); 1/2 cup tahini; 2 clove garlic, peeled and crushed; 1/4 cup allspice; 1/2 teaspoon salt; 1/4 cup warm water, to thin; 1/4 cup capers, drained, mopped and finely chopped; 2 tablespoon parsley, chopped; 1 1/2 tablespoon mint, chopped; pomegranate molasses, to drizzle; flatbreads, to serve

Creamy caper hummus

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create this perfect snack-sized dish to serve up with summer drinks.

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Serves 15

Makes 3 Cup

Prep

10M

Ingredients

2 400g cans chickpeas (or 2 cups cooked chickpeas), rinsed and drained

finely grated zest of 1 lemon

3 tablespoon lemon juice (or more, to sharpen)

1/2 cup tahini

2 clove garlic, peeled and crushed

1/4 cup allspice

1/2 teaspoon salt

1/4 cup warm water, to thin

1/4 cup capers, drained, mopped and finely chopped

2 tablespoon parsley, chopped

1 1/2 tablespoon mint, chopped

pomegranate molasses, to drizzle

flatbreads, to serve

Method

1.Transfer chickpeas to the bowl of a food processor and add the lemon zest and juice, tahini, garlic, allspice and salt. Blend until very smooth, then taste, adding more lemon juice or salt if needed. Thin with a little warm water if necessary to turn it into a ‘dip-able’ puree.

2.Transfer hummus to a bowl and add capers, parsley and mint. Mix together, taste and adjust seasoning, adding more salt or lemon juice if needed.

3.Drizzle with pomegranate molasses and serve with warmed flatbreads.

Use a sharp tart lemon for this dip, like Lisbon, rather than sweeter types like the prolific Meyer lemon.
Note

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