Coronation hummus recipe | Good Food

Coronation hummus with crudites

2 x 400g cans chickpeas
1 garlic clove
peeled
5 dried apricots
roughly chopped
2 tsp mild curry powder
1 lemon
zested and juiced
3 tbsp tahini
or nut butter of your choice (such as almond, cashew or peanut)
2 tbsp extra virgin olive oil
plus a drizzle
½ small red onion
finely chopped
2 tbsp pomegranate seeds
pinch of nigella seeds
small handful of coriander
mint or parsley leaves
toasted pittas
and veg crudités (we used carrots, celery, cucumbers and chicory), to serve

Method

step 1
Drain the chickpeas over a bowl, reserving the liquid from the can. Tip all but 1 tbsp of the chickpeas into a blender. Add the garlic along with the apricots, curry powder, lemon zest and juice, the tahini or nut butter, oil and some seasoning. Add 4 tbsp of the reserved chickpea liquid and blitz to a smooth paste, adding more liquid if needed. Chill until needed. Will keep chilled for up to two days.
step 2
To serve, spoon the hummus onto a plate or into a shallow bowl, using the back of the spoon to create a dip in the middle. Top with the onion, pomegranate seeds, nigella seeds, herbs, reserved 1 tbsp chickpeas and a drizzle of oil. Serve with pittas and crudités for dunking.