Name: Pine nut and rosemary hummus
Prep time: 10 min
Total time: 10 min
Ingredients: Hummus; 3 tablespoon toasted pine nuts; 3/4 cup drained chickpeas; 1 teaspoon fresh rosemary leaves, roughly chopped; 1 small clove garlic, minced; 2 teaspoon tahini paste; 3 tablespoon extra virgin olive oil; 3 tablespoon lemon juice; 1–2 tbsp boiling water; 2 tablespoon natural yoghurt; 1 spring onion, finely sliced; 1/4 teaspoon salt; To serve; drizzle extra virgin olive oil; 1 tablespoon toasted pine nuts; 1/4 teaspoon sumac spice

Pine nut and rosemary hummus

With cumin, lemon juice, a hint of cinnamon and a touch of red pepper, Copper Kettle Kumara Sea Salt & Dukkah Spice crisps offer a subtle sweetness that matches perfectly with this creamy pine nut and rosemary hummus

Makes 1.5 cup

Prep

10M

Ingredients

Hummus

3 tablespoon toasted pine nuts

3/4 cup drained chickpeas

1 teaspoon fresh rosemary leaves, roughly chopped

1 small clove garlic, minced

2 teaspoon tahini paste

3 tablespoon extra virgin olive oil

3 tablespoon lemon juice

1–2 tbsp boiling water

2 tablespoon natural yoghurt

1 spring onion, finely sliced

1/4 teaspoon salt

To serve

drizzle extra virgin olive oil

1 tablespoon toasted pine nuts

1/4 teaspoon sumac spice

Method

1.Into the bowl of a high-speed blender place toasted pine nuts, chickpeas, chopped rosemary, minced garlic, tahini paste, olive oil, lemon juice and boiling water.

2.Cover and pulse until the pine nuts and chickpeas have broken down. You will need to stop, stir and start again a few times to incorporate all the ingredients.

3.Add yoghurt, spring onion, freshly ground salt and pepper, then cover and pulse once or twice to blend the flavour through. Serve with a drizzle of olive oil, extra pine nuts and sumac.