There is nothing better than a meal you can swipe through with soft bread. This is a condiment-salad-dressing-sauce situation; organised mayhem held together by chermoula-addled hummus and Big Dip Energy. Fire-licked in all the right places; it’s an absolute winner. You can prepare the hummus ahead of time and store in the fridge; just try not to eat it all before you make this.
Serves 4 as part of a spread.
Ingredients 19
Chermoula Hummus
To Serve
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Method 5
Make the hummus by adding the , , , lemon juice and zest, , and to a food processor and blitzing until smooth and creamy. If your hummus seems too thick and grainy, add more iced water, 1 tablespoon at a time, until the desired consistency is achieved. Season with salt and freshly ground black pepper.
Add 4 tablespoons of the olive oil to a frying pan over low heat. Add the and a generous pinch of salt. Cook, stirring regularly, until the leeks are soft and caramelised with a few lovely bits of fired char here and there, up to 25 minutes.
While the leeks are cooking, place another frying pan over medium–low heat. Once hot, add the remaining . Add the diced and cook, stirring regularly, for 5–8 minutes or until soft and translucent. Add the , , and and cook for another minute.
Add the , and and simmer for 20 minutes. Add the , stir gently to incorporate and cook until warmed through.
Add the hummus to a serving plate. Drizzle with and season with salt and pepper. Add the chickpea chermoula mixture to the centre, scatter with a few coriander sprigs. Serve with additional and flatbreads for swiping.
Katrina Meynink's tips
Time Saving Hacks:
Use store-bought hummus.
Tinned chickpeas are always fine. Honestly, if you have the forethought to soak, I commend you. For the rest of us – grab thy tin with pride.
