Instead of making the usual hummus, try this baked version with a few extra flavours added. With a crumble of feta and crunchy nuts on top, it is perfect scooped on to warm pitas or a piece of Turkish bread. It is even better the day after, cold, added to a sandwich or dolloped on top of a lunchtime salad. Serves 10 for pre-dinner.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, chopped |
| 2 rashers | Bacon, chopped |
| ½ tsp | Paprika |
| 1 can | Chickpeas, a 420g can, drained (Main) |
| 2 | Tomatoes, chopped roughly |
| 2 Tbsp | Tahini |
| 1 | Lemon, zest and juice |
| 2 Tbsp | Water |
| ½ tsp | Salt and freshly ground black pepper |
| 100 g | Feta |
| ¼ cup | Slivered almonds |
To serve
| 1 bowl | Greek yoghurt |
| 1 packet | Pita bread, or flatbread |
| 1 small handful | Fresh coriander |
| 1 | Lemon, cut into wedges, to squeeze |
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Directions
- Preheat oven to 180C.
- Heat the oil in a frying pan. Add the onion and garlic, cooking for 2 or 3 minutes. Add the bacon and paprika, cook for 4 minutes until it has a bit of colour. Add half the chickpeas and tomatoes. Stir through to warm, then remove from the heat.
- In a kitchen blender, place the remaining half of the chickpeas, tahini, lemon, water, salt and pepper. Blitz until smooth.
- Add the blended mixture to the pan and stir through.
- Oil an ovenproof dish well. Pour the bake mixture into the dish. Crumble the feta over the top and sprinkle with almonds. Bake for 20 minutes or until the feta is soft and creamy.
- Remove from the oven and dollop with yoghurt. Sprinkle on coriander.
- Scoop onto pita to eat, squeeze with lemon and enjoy while warm.
