Let’s all share
Don’t stress over entertaining this Christmas, these easy ideas will wow your guests and keep the cook happy
recipes GOOD FOOD TEAM
photographs YUKI SUGIURA
Extra-special hummus
Everyone’s favourite dip gets a makeover here. This creamy, silky hummus is topped with bursts of pomegranate, pistachio and fresh herbs, ideal for a casual gathering with drinks.
SERVES 6 PREP 10 mins NO COOK EASY V
400g can chickpeas
1 small garlic clove, crushed
2 tbsp tahini
1 tbsp extra virgin olive oil, plus a drizzle to serve
1 lemon, juiced
25g pistachios, chopped
25g pomegranate seeds
1 tsp black or white sesame seeds pinch of chilli flakes or Aleppo
pepper
handful of herbs, mint, parsley or dill work well
1 Drain the chickpeas over a bowl to catch the liquid. Tip the chickpeas into a blender or food processor and blitz with the garlic, tahini, olive oil, lemon and a generous pinch of sea salt. With the motor running, trickle in half the chickpea water to create a smooth, creamy mixture. Season again with a little more lemon juice or salt, if you like. Will keep chilled for up to to two days.