Steps
- Drain 660g of jarred chickpeas, reserving 1 tablespoon of liquid. Crush two of 3 garlic cloves and slice the other; measure 4 tablespoons of extra virgin olive oil.
- Heat half the oil in a pan over medium heat and cook the crushed garlic for 1-2 minutes, until fragrant.
- Blend with the chickpeas, reserved liquid, 50g of tahini, 1 tablespoon of lemon juice, and ¼ teaspoon of sea salt until smooth; season with pepper.
- Heat the remaining oil and sliced garlic over low heat until sizzling, then remove and discard the garlic.
- Add 1½ tablespoons of raisins, 1½ tablespoons of pine nuts, and ½ teaspoon of cumin seeds; stir for 5 minutes, until the nuts turn golden.
- Gently warm the hummus in a small saucepan until warm, not hot. Spoon into a dish and top with the raisin mixture, 12 roughly chopped pitted Kalamata olives, and chopped flat-leaf parsley.