Servings: 4
Total Time: 17mins


1 (23 ounces) jar chickpeas (1 tbsp of liquid set aside, rinsed, and drained)
1¾ ounces jarred tahini
4 tbsp extra-virgin olive oil (divided)
2 cloves of garlic (peeled and crushed)
1 tbsp freshly squeezed lemon juice
Sea salt and freshly ground black pepper
1 clove of garlic (peeled and sliced)
1½ tbsp pine nuts
1½ tbsp dried raisins
½ tsp cumin seeds
12-15 jarred Kalamata olives (pitted and coarsely chopped)
Olive oil (to drizzle)
1 tbsp flat-leaf parsley (chopped)
Pita (warm, to serve)

Add the drained chickpeas and tahini to a food blender or processor.
Add 2 tbsp of oil to a frying pan and cook the crushed garlic over moderate heat for 1-2 minutes.
When the garlic is fragrant, scrape the mixture into the blender.
Do not wash the pan.
Add 1 tbsp of freshly squeezed lemon juice and 1 tbsp of chickpea liquid.
Season with sea salt and black pepper. Blitz until silky smooth and taste, adding more lemon juice if necessary.
Add the remaining oil and the sliced garlic to the frying pan.
Heat gently until the garlic is beginning to sizzle.
Pick out and discard the garlic, and add the pine nuts, raisins, and cumin seeds.
Cook the mixture while stirring for 5 minutes, or until the nuts are beginning to brown and the raisins beginning to soften.
Remove the pan from the heat.
In the microwave, warm the hummus.
Spread the hummus into a bowl, spoon over the cooked dried fruit and nuts.
Scatter over the halved olives.

Drizzle with olive oil, garnish with parsley, and enjoy with warm bread.

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