Loaded Hummus

Why stop at a swirl of olive oil? This loaded hummus brings lemony chickpeas, crunchy chopped salad, marinated feta and a punchy tomato-chilli sauce to the party. With Never Not Eating Za'atar in the salad and Harissa in the sauce, every scoop has something going on. Put it in the middle of the table with plenty of pita and let everyone dig in.

The Stuff:

For the hummus:

• 700 Grams cooked or canned chickpeas (a little less than 2 cans — save the rest for lemony chickpeas, see below)
• ¼ Cup good tahini paste Juice of ½ lemon
• ½ Teaspoon honey
• 2 Cloves roasted garlic
• 1 Tablespoon olive oil plus more for garnish
• 2 Bay leaves (optional)
• Salt and white pepper

For the lemony chickpeas:

• 100 Grams cooked or canned chickpeas
• Juice of ½ lemon
• Zest of 1 lemon
• Pinch of paprika
• Olive oil
• Salt

For the chopped salad:

• 100 Grams cherry or grape tomatoes, halved and/or quartered
• ½ Cucumber, chopped into small chunks
• Juice of 1 lemon
• 1 Tablespoon olive oil
• Salt and pepper
• ½ Teaspoon Never Not Eating Za'atar
• ½ Red onion, finely sliced

For the tomato-chilli hot sauce:

• 3 Teaspoons Not Eating Harissa
• 2 Cloves roasted garlic
• ¼ Teaspoon coriander powder
• ¼ Cup parsley, finely chopped
• 1 Medium tomato
• 1 Teaspoon lemon juice
• 2 Tablespoons olive oil
• Salt

For the sumac-marinated feta:

• 80 Grams feta cheese, cut or broken into cubes
• ¼ Teaspoon Never Not Eating Sumac S&P
• 1 Tablespoon olive oil

To serve: Pitted olives, radishes, tahini sauce and/or pita or pita chips

The Method:

1. Preheat your oven to 355°F (180°C).
2. Start by roasting your garlic. Place 8 cloves of garlic plus a whole head cut in half width-ways (unpeeled) in a small baking dish. Drizzle with olive oil and bake for 12-20 minutes, depending on size of your garlic, until tender, aromatic and a deep golden colour.
3. Meanwhile, make the lemony chickpeas. Heat a tablespoon of olive oil in a pan and add the chickpeas. Allow them to become lightly golden, tossing occasionally. Add lemon juice, paprika and a pinch of salt. Once lightly crispy and golden, remove from heat and add lemon zest.
4. To make the hummus, add your chickpeas to a pot and cover with water. If using canned, add a couple of bay leaves. Bring to a boil and boil until very tender, about 10-20 minutes.
5. Reserve a cup of the hot water and drain the chickpeas. Blend them in a food processor until smooth, adding some of the reserved water to help it get there; start with 1/4 cup and add another teaspoon at a time if needed. The chickpeas should now be a smooth, thick, puree consistency. Add the tahini paste and blend until smooth and well incorporated. Add 2 cloves of roasted garlic, lemon juice, a pinch of salt and white pepper, honey and olive oil.
6. For the chopped salad, combine all the ingredients and mix well, allowing the tomatoes, cucumbers and onions to marinate lightly in the dressing.
7. For the hot sauce, sprinkle garlic with salt and chop very finely. Then crush with the back of a knife until you form a paste. Transfer to a small bowl, grate the tomato into the bowl and mix well. Add the parsley, lemon juice, Never Not Eating Harissa and coriander and mix to combine. Add the olive oil and mix lightly.
8. Sprinkle the feta with Never Not Eating Sumac and drizzle with olive oil. Mix and leave to marinate for 10 minutes.
9. To load your hummus, dollop your hummus onto your chosen plate, bowl, or platter and swipe with the back of a spoon, around and towards the outside of the dish. Drizzle with a generous amount of tahini sauce and top with chopped salad, lemony chickpeas, pitted olives, sliced radishes, feta and the remaining roasted garlic. Drizzle with olive oil and dot the hot sauce around the dish (or serve on the side). Enjoy with fluffy pita or pita chips.