By Jenny Morris
• 2 cups Hummus
• 2 cups cooked chickpeas
• 2 spring onions with tops finely chopped
• ½ cup diced red onion
• ½ diced red peppers
• ½ cup diced cucumber
• 2 cloves grated garlic
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• 3 tablespoons chopped coriander
• 4 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped mint
• 1 teaspoon Salt
• ¾ cup olive oil
• 1 tablespoon Toasted white sesame seeds
• Oil for deep frying
• 1 cup cooked chickpeas
• ½ teaspoon Maldon salt
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
Blistered Cherry Tomatoes
• 3 tablespoons olive oil
• 250 grams cherry tomatoes
• 2 cloves thinly sliced garlic
• 1 tablespoon chopped fresh Rosemary
- Place the chickpeas, spring onions, red onions, red peppers, cucumber, garlic, lemon zest, lemon juice, coriander, parsley mint and salt into a mixing bowl stir together and let it Marinate for 20 minutes then stir in the olive oil.
- Heat the oil in a saucepan and fry the chickpeas till golden and crisp.
- Drain on a paper towel and place into a bowl.
- Mix together the salt and spices and toss into the chickpeas.
- Heat the oil in a pan add the tomatoes, garlic rosemary and fry till the Tomatoes look wrinkled and blistered.
- Roughly spread one cup of the hummus onto the base of a serving platter.
- Spoon over the marinated chickpeas.
- Scatter over 1/3 of the fried chickpeas.
- Place the remaining hummus in a mound on the top of the salad, make a well in the hummus and fill with the tomatoes.
- Scatter over the rest of the chickpeas and sesame seeds.