With cumin, lemon juice, a hint of cinnamon and a touch of red pepper, Copper Kettle Kumara Sea Salt & Dukkah Spice crisps offer a subtle sweetness that matches perfectly with this creamy pine nut and rosemary hummus
1.Into the bowl of a high-speed blender place toasted pine nuts, chickpeas, chopped rosemary, minced garlic, tahini paste, olive oil, lemon juice and boiling water.
2.Cover and pulse until the pine nuts and chickpeas have broken down. You will need to stop, stir and start again a few times to incorporate all the ingredients.
3.Add yoghurt, spring onion, freshly ground salt and pepper, then cover and pulse once or twice to blend the flavour through. Serve with a drizzle of olive oil, extra pine nuts and sumac.
Makes 1 ½ cups of dip. – If the hummus is too thick, thin it down with a little extra water or lemon juice.
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