Loaded Hummus with Aleppo Chilli Butter

My name is Bethany and I am a hummus addict. When I say I could gallons of the stuff, I really do mean it and have come close on many an occasion. Google hummus recipes and you will be met with reems of versions using dried/canned/jarred chickpeas, but this is my version which works well every time. You really can top hummus with whatever you like, but I have started making this version in multiple forms lately and it really does make a great snack for a dinner party and looks lovely as part of a mezzo spread. Also, if you don’t have time to make your own hummus, just buy a good quality extra virgin olive oil version and make the toppings which takes 5 minutes.

1. For the houmous, drain a can of chickpeas (reserving the chickpea water) and put in a blender with a splash of the chickpea liquid, 50g tahini, 1 tsp cumin, the juice of a lemon, 3 garlic cloves, a good drizzle of olive oil, a couple of ice cubes and 1 tsp salt.

2. Blend for a few minutes until completely smooth. Adding more chickpea water if necessary. Taste and add more lemon and salt to taste.

3. Gently melt 50g unsalted butter in a small pan and add 1 tsp aleppo chilli flakes. Keep the heat really low and add 1 crushed garlic clove and a deseeded and finely chopped red chilli. Swirl the pan for a few minutes until the garlic is cooked and the butter smells fragrant.

4. Spoon the hummus into a bowl and pour over the chilli butter. Sprinkle over the zest of a lemon, a handful of toasted flaked almonds/pine nuts and some chopped parsley and mint. You could also add some crumbled feta cheese and pomegranate seeds too.