Guest guest Report post Posted May 15, 2010 Saffron Hummus Saffron makes a wonderful, aromatic addition to this simple, classic dip. Dressing & Garnish: 50 ml (1 3/4 fl oz) medium-dry sherry generous pinch of saffron strands generous pinch of smoked Spanish paprika generous pinch of ground cumin 50 g (1 3/4 oz) pumpkin seeds -OR- toasted pine nuts Hummus: 2 onions, finely chopped 2 cloves garlic, crushed 1 teaspoon ground cumin two 400 g (14 oz) cans chickpeas (garbanzo beans) 1 lemon, juiced salt and pepper, to taste 50ml extra virgin olive oil 1/4 cup plain soy yoghurt 1. Make the dressing: Warm the sherry and infuse the saffron strands. Add a pinch of cumin and 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 the chickpeas, onions, garlic, lemon juice, olive oil, yoghurt and half the dressing into a food processor and blend until well combined but still with texture. Season to taste with salt and pepper. 5. Serve scattered with either pumpkin seeds or toasted pine nuts and drizzled with the remaining dressing. Serves 6 as a starter or 8 as a dip. Quote Share this post Link to post Share on other sites