Warm hummus with chili oil and corn cakes

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Tahini15 g
• Lemon juice1 tablespoon
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Cayenne pepperto taste
• Cuminto taste
• Puffed corn cakes2
• Saltto taste

Contains: sesame,

In season: October – March

Method

1. Rinse and drain the chickpeas; peel the garlic and remove the green germ.
2. Blend the chickpeas, tahini, lemon juice, garlic, a pinch of salt and 3 tablespoons of hot water until the hummus is smooth and creamy.
3. Transfer it to a small pan and warm it over low heat for 4–5 minutes, stirring constantly, until hot and steaming; add a splash of water if it gets too thick, then spoon it into a small bowl.
4. In a small pan heat the oil over low heat with the chilli powder and cumin for 30 seconds, until it sizzles and turns red, without burning the spices.
5. Pour the spicy oil over the warm hummus and serve with the corn cakes.