Saffron Hummus

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Saffron Hummus

 

 

Dressing & Garnish:

 

50 ml (3 1/3 US tbsp) medium-dry sherry

generous pinch saffron threads

generous pinch smoked Spanish paprika

generous pinch ground cumin

50 g (13/4 oz) pumpkin seeds -OR- pine nuts

 

Hummus:

 

2 onions, finely chopped

2 cloves garlic, crushed

1 tsp ground cumin

two 400 g (14 oz) tins chickpeas (garbanzo beans)

1 lemon, juiced

salt and pepper, to taste

50 ml (3 1/3 US tbsp) extra virgin olive oil

1/4 cup plain soy yogurt

 

 

1. Warm the sherry and infuse the safron threads. Add a pinch of cumin & paprika

and a teaspoon of olive oil. Set aside to infuse.

 

2. Meanwhile, heat a little olive oil in a frying pan. Add the onions and garlic

and cook gently for 10 minutes.

 

3. Add the ground cumin and cook for another 2 minutes.

 

4. Remove from the heat and add the chickpeas. Place in a food processor or

blender with the lemon juice, olive oil, yogurt and half the dressing (from step

1). Blend until well combined but still with some texture.

 

5. Season to taste.

 

6. Serve scattered with pumpkin seeds or pine nuts and drizzled with the

remaining dressing.

 

 

Serves 6 as a starter or 8 as a dip.