Persian Chickpea & Hummus Dip
Persian Chickpea & Hummus Dip
Rate this RecipeIngredients
- 1 lebanese cucumber large, finely diced
- 1 red capsicum finely diced
- 1 cup cherry tomatoes cut into quarters
- 1/2 red onion very finely diced
- 1/4 cup parsley leaves finely chopped
- 1/4 cup mint leaves finely chopped
- 1/4 cup feta cheese crumbled
- 1 cup canned chickpeas drained, optional
- 1/2 cup pine nuts toasted, optional
- 2 cups hummus homemade or store bought
- pita chips or baguette or crackers, to serve
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice plus extra for serving
- 1 1/2 teaspoons ground sumac
- sea salt & cracked black pepper
Instructions
- For the dressing: Mix together the olive oil, lemon juice and sumac and season really well. Set aside.2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons ground sumac, sea salt & cracked black pepper
- For the cucumber salsa: Mix together the cucumber, capsicum, cherry tomatoes, red onion, parsley, mint and feta. Feel free to add the chickpeas and pine nuts here if you’re using them. Drizzle over the sumac dressing and toss together.1 lebanese cucumber, 1 red capsicum, 1 cup cherry tomatoes, 1/2 red onion, 1/4 cup parsley leaves, 1/4 cup mint leaves, 1/4 cup feta cheese, 1 cup canned chickpeas, 1/2 cup pine nuts
- To assemble: Spread the hummus out onto a plate or shallow bowl, using the back of a spoon to smooth it out and reach the edges. Top with spoonfuls of the cucumber salsa in the middle of the plate/bowl and pile it nice and high (you still want to see the hummus on the outside). Squeeze with more lemon juice and serve. You can also dust the top with a little sprinkle of sumac if you like.2 cups hummus
- Serve with pita chips, toasted baguette, fresh baguette or crackers.pita chips
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