This is really just a tarted up version of humous (or houmous as some people spell it).
Serve with middle-eastern crackers and a pink vermouth with tonic and ice cocktail.
A brilliant idea from Hugh Fernley-Whittingstall’s Love Your Leftovers is to whizz up any leftover roast root vegetables you have and add them to your houmous.
Recipe for houmous with cumin and walnut oil
- 150g smoked humous
- 2 tsp whole cumin seeds
- 2 tsp walnut oil
- Indonesian long pepper – few grinds
- You simply dry fry the cumin seeds and crush gently in a pestle and mortar
- Serve the humous in a pretty bowl, spoon the oil over, grind over the pepper and scatter over the cumin seeds and voilá.