Hummus is, without a doubt, a crowd pleaser! So why not mix it up, come iftar tonight, with hummus nero.
Here, we bring you Galleries Lafayette Gourmet's recipe for hummus nero, by the talented Chef Russel Impiazzi, for you to give a try at home...
Makes 4 serving
Preparation time: 5 minutes
Cooking time: 10 minutes
250g black tahina
250ml corn oil
3g lemon juice
1. Cook the chickpeas until tender, then drain.
2. Combine with the rest of the ingredients in a food processor and blend until smooth paste.
3. Arrange in the plate with a hint of olive oil, serve with crackers, crudites or your favourite Arabic dishes.
Chef Russel Impiazzi, the man behind Hummus Nero: