PERSIAN CHICKPEA & HUMMUS DIP

Serves 6-8 as a starter

Ingredients:

• 1 large cucumber, 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, finely chopped

• 1/4 cup mint, finely chopped

• 1/4 cup feta, crumbled

• 2 tbsp extra virgin olive oil

• 2 tbsp lemon juice

• 1.5 tsp ground sumac

• Sea salt

• Pepper

• 2 cups homemade or store-bought hummus

• Extra lemon juice for serving

• Option to add 1 cup drained canned chickpeas & 1/2 cup toasted pine nuts.

Method:

1. For the dressing: mix together the olive oil, lemon juice, and sumac and season really well. Set aside.

2. 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.

3. To assemble: Spread the hummus out onto a plate or shallow bowl, use 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 (optional)

Serve with pita chips, toasted baguette, fresh baguette or normal crackers.