Hummus with The Moreish One tomatoes and Kashmiri Chilli Oil

Ingredients

• 700g chickpeas, drained and rinsed (we used the large Bold Beans chickpeas)

• 150g tahini

• 1 lemon, juiced

• 100ml cold water or 4-5 ice blocks

• Olive oil

• Salt

• 200g cherry tomatoes

• 2 tbsp The Moreish One: Charred Aubergine Pickle

• Parsley, torn

• Third Culture Kat: Kashmiri Chilli Oil

Method

1. Place the chickpeas, tahini, lemon juice and olive oil in the food processor and blend until smooth (if too stiff to blend add a little water).

2. With the motor running, add the water (or ice blocks) slowly and continue to blend for 4-5 minutes. This helps to make the hummus really smooth. Set aside.

3. Slice the tomatoes in half. Place in a bowl with a good glug of olive oil, the charred aubergine pickle, salt and pepper. Mix to combine and leave to marinate for at least 30 minutes. The longer the better!

4. When ready to serve, spread the hummus on a large plate. Top with the marinated tomatoes and parsley and finish with a generous drizzle of the Kashmiri oil.

5. Enjoy!