Hummus Bil Zayt
Hummus Bil Zayt

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.
Photography: ANDY SEWELL

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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
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.


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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