Ingredients

For the houmous

can of chickpeas, drained and washed

3-4 tbsp

olive oil

2 tbsp

tahini

2-3

garlic cloves, peeled and crushed

1 tsp

cumin powder

1/2 tsp

ground turmeric

1 tsp

Niki's Turkish Blend

a pinch

saffron threads

to taste

salt & pepper

1/4 tsp

smoked paprika

For the salad

a small handful

black olives

1-2

radishes, sliced finely

a small handful

tricolour tomatoes, sliced

1/2

cucumber, sliced

a small scattering

fresh chopped parsley

1/2

red onion, finely sliced

a squeeze of lemon and a glue of olive oil

to garnish

edible flowers

A summery, colourful houmous packed with flavour!

Many thanks to Nikibakes for the recipe.

Method

Place the chickpeas in a high-powered food processor along with your olive oil, tahini, lemon juice, garlic and all the spices apart from Niki’s Turkish Blend and blend thoroughly. Add the sea salt and pepper to taste.
Once you are happy with the consistency (you are looking for a smooth paste like consistency) and flavour of the houmous, tip out and smooth your houmous onto a shallow plate and create some crease, ready for your salad.
For the salad prep simply pop all your salad ingredients into a mixing bowl and give it all a good mix, taste for seasoning and serve the salad across the edge of the houmous.
Finally, finish off your Turkish golden houmous with a generous sprinkling of Niki’s Turkish Blend, a glug of extra virgin olive oil and edible flowers. Afiyet Olsun!