Fresh from the Village table, here’s a new appetiser to sink your teeth into.
If you’re anything like us, dishes with a minimal effort-to-wow ratio are always a winner. Fresh from the Village England table, here’s a new weapon to add to your arsenal - Loaded Hummus.
It's delicious, looks mighty impressive and is quick and easy to put together. Tick, tick and tick. It’s great as a starter, or you could make a meal out of it by adding falafel or shawarma into the mix.
Now, the basic principle of making a loaded hummus is to pile a few of your favourite things, whatever you’ve got in lying your fridge really, high atop a plate of hummus. But today, we’re bringing you our favourite rendition.
500g of store bought hummus or one serving of homemade
1 punnet of heirloom tomatoes, halved
Half a red onion, thinly sliced
2 slices of preserved lemon, diced
A handful of mint
100g of marinated Feta
1 lemon, zested
1 tsp. of smoked paprika (or sumac)
1 tbsp. of Harissa paste
Salt and Pepper
Turkish bread or Pita
Spread the hummus out over a serving platter. If you like your spice, spread a tablespoon of harissa over the top.
Drizzle with olive oil and a dusting of smoked paprika (sumac works nicely too).
Start by topping with preserved lemon. Then layer your onion, tomatoes and feta.
Finish by garnishing with mint, lemon zest and a final drizzle of olive oil.
Toast up some Turkish bread or pita to serve.
You can use store-bought hummus (we often do) or go that extra mile and make it yourself. It really is worth the extra effort. Here’s our go-to recipe.
If you do decide to go the DIY route, we recommend leaving some chickpeas aside, tossing them with olive oil, paprika and salt and baking for 20 – 25 minutes, until crisp. These are a great garnish (and a yummy snack too!).
The toppings listed above are just a jumping off point. Here’re some other suggestions:
Shredded roast chicken