Warm olive-topped hummus
- Janine Ratcliffe
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
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Make shop-bought hummus fancy with crumbled feta, fresh herbs, a sprinkling of chilli flakes and a tin of Fragata olives
Gluten free
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Try our warm olive-topped hummus, then discover warm hummus with pine nuts, raisins and olives, Bubala's hummus with burnt butter or beetroot hummus.
Warm olive-topped hummus
Ingredients
Nutrition
-
4 tbsp extra-virgin olive oil
-
few strips of zest from 1 lemon
-
good pinch of dried chilli flakes
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good pinch of cumin seeds
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1 tin of Fragata stoneless Manzanilla olives stuffed with piquillo peppers
-
handful of parsley
chopped
-
400g hummus
-
50g feta
crumbled
-
puffy flatbreads
warmed, to serve
Nutrition: per serving
- kcal479
- fat44g
- saturates4g
- carbs10g
- sugars1g
- fibre5g
- protein9g
- salt1.9g
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Method
-
step 1
Heat the oil in a small pan, then add the zest, chilli flakes, cumin seeds and some salt. Add the olives and gently warm through.
-
step 2
Tip the hummus into a shallow bowl and swirl. Spoon over the olives and flavoured oil, then top with a little crumbled feta and some parsley.
-
step 3
Serve with warm flatbreads.
More hummus recipes
Authors
Janine RatcliffeFood director
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