Hummus Bil Zayt
Photography: ANDY SEWELL
Snacks
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Hummus Bil Zayt

If you don’t have time to soak and boil your own chickpeas for this, you can use 500g drained jarred ones, which are a lot softer than tinned ones. Simply reheat them in some boiling water for a few minutes. Use tomatoes that are seasonal – cherry tomatoes, beef tomatoes, whatever is tasty at the time. Vine tomatoes are great.
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Photography: ANDY SEWELL

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Ingredients
250g of dried chickpeas
Juice of 1 lemon
2 garlic cloves, smashed to a pulp or grated
1 tsp of salt
1 tbsp of dukkah
Bunch of parsley, chopped
2 spring onions, chopped
2 medium tomatoes, diced
100ml of confit garlic oil or extra virgin olive oil
Method
Step 1

Cook the chickpeas as required.

Step 2

In a small bowl, mix together the lemon juice, garlic, salt and dukkah.

Step 3

Put the drained chickpeas in a bowl while they are still hot, and toss through the lemon and garlic mixture. Top with the parsley, spring onions and tomatoes, and drizzle over the oil. This also makes a really nice topping for hummus, if you have any left over.

VARIATION: HUMMUS BALEVAL (CHICKPEAS WITH YOGURT)

Mix together the lemon juice, garlic, salt and dukkah as above. Then mix 3 tablespoons of Greek yogurt with 50g of tahini, and add this to the chickpeas. Top with the parsley, spring onions, tomatoes and a drizzle of oil.

Imad’s Syrian Kitchen is published by HQ (HB, £26). Food photography by Andy Sewell.

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