HUMMUS GRAZING PLATTER

ServeS 6

FOr THe HummuS

2 x 400g cans chickpeas, drained and rinsed

1 garlic clove, peeled and sliced sea salt

4 tbsp lemon or lime juice 150g tahini

½ tsp ground cumin

2 tbsp extra virgin olive oil, plus extra to serve

2 tbsp orange juice sumac or cayenne pepper for dusting

TO Serve around 150g each baby carrots, cherry tomatoes, radishes, all halved around 75g each sun-dried tomatoes in oil and caper berries around 100g unpitted green olives and chargrilled artichokes in oil crisp flatbreads, to serve

★ Reserving a tablespoon of the chickpeas, place the remainder in a food processor with the garlic and some salt and whiz to a paste, gradually adding 90ml water through the funnel, until you have a thick creamy purée.

★ Next add the lemon or lime juice, the tahini and cumin, and continue to whiz until really creamy, then add the olive oil and orange juice, and taste for seasoning. Divide between two shallow bowls, swirling the surface and scattering a few chickpeas in the centre. Cover and chill if not serving immediately.

★ Before serving, drizzle a liberal thread of olive oil over the hummus and dust with sumac or cayenne pepper.

★ Place all the other bits on plates or a platter and arrange on the table.